Cauliflower Chowder

Cauliflower-Chowder_cauliflower-Yes,-more-please!

After enjoying these days of caloric ecstasy and extravagances, it’s hard to immediately switch to the light and healthier road. It feels like you are giving a kid a candy and 5 minutes later you change that to a cucumber… it is just plain hard. All my taste buds are still in frantic mode and my serotonin levels are a roll a coaster. But Nature is wise, and perhaps knows these facts by sprouting a great Winter abundance of greens, root vegetables, cabbages and cauliflowers among other vegetables.

These are my saviors for this caloric transitional period. I need soup to warm me up and fill up my belly with out the extra filling out of my pants.. ahem.

Last weekend at my farmers market I ran into these beauties, a warm yellow and a purple cauliflower, rainbow carrots, sweet potatoes and fresh dill. How can you not be inspired when you see all this colors? Soup it is, I was craving the creamy textures and luxurious caloric meals, but with no guilt. So I decided to make an all vegetable chowder using all these winter bounty.

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Cauliflower has a delicate flavor. When it is cooked and pureed it resembles potatoes. You would be surprised how close you can prepare it to mimic the potato. I’m sure you’ve heard of cauliflower mashed, cauliflower rice or cauliflower mac & cheese in which this humble Brassica acts like a carb-chameleon. With this premise I started my vegetable chowder by cooking and pureeing part of the cauliflower as the soup base to give that rich starchy like consistency that characterizes a chowder. I reserved some of the cauliflower into little florets which are added latter to the soup to add texture and enhance the cauliflower flavor. The extra creamy chowderiness comes from unsweetened coconut milk which gives this soup the luxurious velvety chowder texture and it adds lots of good healthy fats that are well needed at this point of the healthy road transition. Do not fear about the coconut over taking the flavor on the soup, you barely can tell is here. Carrots, sweet potatoes and onions add sweetness, texture and light flavor. Fresh dill adds a great herbal aroma to the soup and complements the cauliflower flavor in a very delicate way.

I recommend organically grown vegetables if possible. I know that’s not easy, but increasingly supermarkets are adding those options if you don’t have access to a farmer’s market. In my opinion the flavor is better and I think with a lightly seasoned dish like this one, those flavors are going to shine through.

This Cauliflower chowder will warm you up, fulfill your starchy desires, and settle down your taste buds. I would say this soup is the ticket to redemption road.  Time to tame the growling carb lions…

You also might like this recipes:

 Grilled Cauliflower with Garlic and Cumin rub or My favorite Cauliflower Ceviche …check them out!

If you want to know more about the wonderful benefits of Cauliflower, please check out this unique and complete article, written by Helen Nichols, 28 Science-Backed Health Benefits of Cauliflower  Enjoy!

Cauliflower-Chowder_how-to-cut-Florets

Cauliflower Chowder

Serves 4 or 2 hungry Vegans.

2 small or 1 medium Cauliflower heads. Any color is great about 6-7 cups of small cauliflower florets total, use organic if possible they have the best flavor.
6-7 small carrots, diced or sliced into rounds.
I used red, yellow, and orange, use what ever is freshest available at your market.
1 medium sweet potato peeled and diced.
1/2 large sweet onion
2 garlic cloves
3 tablespoons extra virgin olive oil
3 cups vegetable stock
1 – 14oz can unsweetened coconut milk/cream
1 sprig fresh dill, or 1/4 teaspoon if using dry
1/2 teaspoon celery salt
1/4 teaspoon smoked paprika
6-8 good cranks of fresh black pepper
1 teaspoon Sea salt

Garnish with:

Fresh dill/not fan of dill?… Basil, Thyme, Chives, Tarragon are great substitutions.
smoked paprika
(Crostini or toast drizzled with olive oil and Parmesan cheese optional)

*I used water instead of vegetable stock, because I wanted the cauliflower flavor to come through. The first time I made this soup I used vegetable stock and I felt it masked the cauliflower flavor to much. Feel free to use what ever you prefer.

Preparation method:

1. Chop and diced your vegetables. With a small pairing knife cut the cauliflower into small florets. Reserve about 2 cups of the little florets to add to the soup at last. For this soup I used the yellow cauliflower for the soup base and the purple florets to add whole to the soup, it adds eye appeal.

Cauliflower-Chowder_Carrots-and-sweetpotatoes_cooked
2. In a small pot, bring 4 cups of salted water to a boil. Pre-cook the diced carrots and sweet potatoes for 4-5 minutes, until al-dente, rinse with cold water. Set aside.
3. Over medium low heat in a medium size pot, add the extra virgin olive oil, and sauté the chopped onions and garlic until translucent, season with salt and pepper.
4. Once the onions are translucent, add ¾ of the cauliflower florets. Toss and add 2 cups of vegetable stock or just enough to cover the florets. add fresh sprig of dill,  salt and pepper, cover with a lid and let them cook for 7-8 minutes or until very soft and tender. Once cooked, purée them in a food processor, blender, or use an immersion blender until smooth.
5. Place this cauliflower purée back into the pot, add the coconut milk and stir well until blended. Season with celery salt, salt, paprika and black pepper. Add a bit more vegetable stock if the consistency is to thick.
6. Add the reserved mini cauliflower florets, and the pre cooked carrots and sweet potatoes. Cover with a lid and bring to a slow simmer cook for 5 minutes. Taste and adjust the salt and pepper if necessary. Check for doneness on the vegetables; I like my vegetables on the al-dente side, not hard but not mushy. Taste them and decide if you like them softer keep cooking them for another 2-3 minutes.

Serve immediately into warm bowls, sprinkle fresh dill, a little drizzle of olive oil, salt and fresh cracked pepper.  One or two whole wheat crostinis won’t hurt right?… Enjoy!

Cauliflower-Chowder_How-to-make-the-chowder

Cauliflower-Chowder_serve-warm-with-fresh-dill

Cauliflower-Chowder-Yes,-more-please!

Cauliflower-Chowder_Warm-up!-_Yes,-more-please!

 

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Cauliflower Chowder

Course Soup
Cuisine wholesome
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 small Cauliflower heads, Any color is great about 6-7 cups of small cauliflower florets total, use organic if possible they have the best flavor.
  • 6-7 small Carrots, diced or sliced into rounds.
  • 1 medium Sweet potato, peeled and diced.
  • 1/2 large Sweet onion diced
  • 2 medium Garlic cloves
  • 3 tablespoons Extra virgin olive oil
  • 3 cups Vegetable stock*
  • 1 14-0z can Unsweetened coconut milk/cream
  • 1 sprig fresh dill, 1/4 teaspoon if using dry
  • 1/2 teaspoon Celery salt
  • 1/4 teaspoon Smoked Paprika
  • 6-8 cranks Fresh Black pepper
  • 1 teaspoon Sea Salt

Instructions

  1. 1. Chop and diced your vegetables. With a small pairing knife cut the cauliflower into small florets. Reserve about 2 cups of the little florets to add to the soup at last. For this soup I used the yellow cauliflower for the soup base and the purple florets to add whole to the soup, it adds eye appeal.

    2. In a small pot, bring 4 cups of salted water to a boil. Pre-cook the diced carrots and sweet potatoes for 4-5 minutes, until al-dente, rinse with cold water. Set aside.

    3. Over medium low heat in a medium size pot, add the extra virgin olive oil, and sauté the chopped onions and garlic until translucent, season with salt and pepper.

    4. Once the onions are translucent, add ¾ of the cauliflower florets. Toss and add 2 cups of vegetable stock or just enough to cover the florets. Add fresh sprig of dill, salt and pepper, cover with a lid and let them cook for 7-8 minutes or until very soft and tender. Once cooked, purée them in a food processor, blender, or use an immersion blender until smooth.

    5. Place this cauliflower purée back into the pot, add the coconut milk and stir well until blended. Season with celery salt, salt, paprika and black pepper. Add a bit more vegetable stock if the consistency is to thick.

    6. Add the reserved mini cauliflower florets, and the pre cooked carrots and sweet potatoes. Cover with a lid and bring to a slow simmer cook for 5 minutes. Taste and adjust the salt and pepper if necessary. Check for doneness on the vegetables; I like my vegetables on the al-dente side, not hard but not mushy. Taste them and decide if you like them softer keep cooking them for another 2-3 minutes.

Music Pairing:Paris Combo- Je te vois partout”

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11 Responses to Cauliflower Chowder

  1. Jenna April 10, 2016 at 8:02 pm #

    I don’t leave comments often, BUT this chowder was AMAZING! It was perfect for a dreary day. So happy to have come across this wonderful recipe on Pinterest and I can’t wait to try some of your other delicious looking recipes:-)

  2. Jacci February 14, 2016 at 12:59 pm #

    Looks delicious. Can u use regular cream instead of coconut milk?

    • Mariana McEnroe February 24, 2016 at 4:37 pm #

      Yes you can! maybe use 1/2 cream , 1/2 milk… 🙂

  3. Virginia Santoro February 4, 2016 at 12:03 am #

    I just made your recipe. It is outstanding! All I did differently was to add fresh sage, and cook with some bay leaves. WOW!

  4. Emmie December 18, 2015 at 4:54 am #

    Just letting you know it was delicious! Thanks for the recipe 🙂

  5. Laurie November 17, 2015 at 8:59 pm #

    The soup looks fabulous and I love those bowls! Where did you get them from?

    Thanks!

    Laurie

    • Mariana McEnroe November 24, 2015 at 3:33 pm #

      Laurie I got them at antrophologie last year!

      • Laurie November 24, 2015 at 8:04 pm #

        Oh thanks for your response! I LOVE Anthropologie! My favorite store to get my clothes from! Oh well, I guess I won’t be able to get them. But I’m definitely going to be making this soup!

  6. Becca January 3, 2015 at 3:50 pm #

    Those are the happiest colors of veggies! Looks delicious!

    • Mariana McEnroe January 3, 2015 at 5:54 pm #

      HI Becca, Yes I love this colors and vegetables it feels like I’m eating a cupcake with confetti…yet not so much ; ) hehhehe

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