Cozy Roasted Cauliflower Chowder with Crispy Bacon

• 1 large head cauliflower, cut into florets
• 4 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives, chopped for garnish

Steps

1. 1 Preheat oven to 425°F. Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25 minutes.
2. 2 While cauliflower roasts, cook bacon in a large pot over medium heat until crispy. Remove bacon, leaving drippings.
3. 3 Add onion, celery, and garlic to the pot. Sauté until softened.
4. 4 Stir in thyme, then add roasted cauliflower and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. 5 Use an immersion blender to puree soup until smooth or blend in batches.
6. 6 Stir in almond milk and cooked bacon. Heat through without boiling.
7. 7 Season with salt and pepper to taste. Garnish with chives before serving.

Equipment

• Baking sheet
• Large pot
• Immersion blender or regular blender

Variations

• Add smoked paprika for a smoky twist or stir in shredded cheddar for a cheesy version.

Substitutions

• Substitute almond milk with coconut milk for a richer flavor, or use chicken broth for a non-vegetarian option.

Pairings

• Serve with a warm loaf of sourdough bread or a light green salad.

Nutrition

Tips

• For extra creaminess, stir in a dollop of vegan sour cream before serving.
• Toasting the spices in the bacon drippings can enhance the flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat with a splash of almond milk to restore creaminess.

Serving Suggestions

• Pairs wonderfully with crusty bread or a side salad for a complete meal.

FAQ