Roasted Cauliflower and Potato Chowder is a winter warmer. This one was ready in an hour. The technique of thickening the soup by mashing the potatoes against the side of the pot was a new one for me, from here, and worked great! In this way you can keep adjusting the texture of the soup in small increments.
1) Roast two heads of seasoned, oiled cauliflower florets in a 400F oven for 30 minutes or until moderately browned on one side.
2) Saute 2 cups mirepoix, 1 diced bell pepper and 2 TBSP garlic in an EVOO and butter mixture in a heavy 6 quart stock pot. Add 6 cups vegetable stock, 4 medium potatoes cut into large pieces, bouquet garni and bring to a slow boil for 30 minutes.
3) Remove the bouquet garni.
4) When potatoes are ready, mash several pieces against the side of the pot to thicken the liquid. Add roasted cauliflower, 1.5 cups of canned or fresh kernel corn, salt and pepper to taste. Simmer for 10 minutes.
5) Mix in 1 cup of creme fraiche, stirring gently until dissolved. Serve with a dollop of cream and a garnish of spring onion or parsley.
Substitute vegan ingredients for cream (soy milk) and butter (veggie butter) if desired. Add garlic cloves to the roasting cauliflower for more bite, or replace the bell pepper with something more adventurous.
Honestly, after tasting roasted cauliflower I don't know why anyone would boil it ever again!
Cheers!
Comments
If you were on the food channel, I would watch you every day!
xo