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Cauliflower Chowder

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


  • 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 bay leaf
  • 1/4 teaspoon thyme, dry or fresh
  • 1 sprig fresh dill, 1/4 to 1/2 teaspoon if using dry upon your taste
  • 1/2 teaspoon Celery salt
  • 1/4 teaspoon Smoked Paprika or 2 sundry tomatoes
  • 6-8 cranks Fresh Black pepper
  • 1 teaspoon Sea Salt, or more upon your taste


  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 bay leaf, thyme, fresh sprig of dill or dry, 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.

    *If using sundry tomatoes add them on step 4 so they can soften before pureeing the chowder.