ROASTED GARLIC CAULIFLOWER CHOWDER
Sometime you just need some warm soul food. Am I right? This one is a favorite and truly hits the spot. It’s a perfect meal to whip up when it’s cold, dark and rainy outside. The addition of the roasted garlic turned this ordinary chowder into a crowd favorite. I know it says the Nutritional Yeast is optional but I wouldn’t opt out because Nutritional Yeast will give it a little cheesy flavor that combines nicely with the garlic and cauliflower. Super simple recipe and very little clean up in the kitchen. You’ll need sheet pan, tin foil, blender, cutting board, measuring cup & spoons. Enjoy! Leave a comment with your thoughts.
Serves 4 servings * Preparation 10 mins * Cook Time 20 mins
Ingredients
- 1/2 cup raw cashews, soaked for at least 2 hours
- 1 head cauliflower
- 1 small potato
- 1 garlic bulb**
- 2 tablespoons oil
- 1/2 cup Sabra Roasted Garlic Hummus
- 2 cups vegetable broth
- 2 cups water (+ more as needed)
- 2 teaspoons miso paste
- 2 teaspoons nutritional yeast (optional)
- Salt + pepper to taste
- Additional garlic if desired
Instructions
- Add cashews to a bowl, cover with hot water and let soak for at least 2 hours. Then rinse with cold water & drain.
- After cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
- Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
- Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
- Add the rinsed cashews to the blender along with the hummus. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
- Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.
Recipe Notes
** If you’re sensitive to the taste of garlic, I’d recommend starting with 2 – 3 cloves, taste and add more if needed. it seems a whole bulb can be a bit much for some people.