INGREDIENTS:
2 tablespoons olive oil or butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (rice flour for gluten free)
4 cups low sodium vegetable broth or chicken broth
1 head cauliflower, cut into bite sized pieces
2 bay leaves
1 cup milk or cream
salt, pepper and cayenne to taste
DIRECTIONS:
1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the cauliflower and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender, about 10-15 minutes.
3. Add the cream, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.
Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour! Miso is salty so you will not need to season with as much salt.)
Option: Add 1/2 cup parmesan cheese! (More umami flavour!)
Option: Top with crumbled bacon!
Note: The cook time will vary depending on how large or small you cut the cauliflower.
Source: Closet Cooking
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