• 1 large head of cauliflower, chopped into bite-sized pieces, stems removed
  • 1 Tbl extra virgin olive oil
  • 3 cloves garlic
  • 1/4 c unsalted butter
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/4 c Better Batter All-Purpose Flour
  • 32 oz vegetable broth
  • 1 c milk (I used whole milk)
  • 1/2 c shredded cheddar cheese (I used a marbled double cheddar)
  • Salt and black pepper, to taste


Preheat and prepare. Preheat oven to 400 degrees and place the cauliflower bites and garlic cloves on a large rimmed baking sheet. Drizzle with olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. Roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside. Make the soup. In a large pot, melt butter over medium high heat. Add the onion and cook for 3-5 minutes. Add carrots and celery and cook for 5-8 minutes, stirring occasionally. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, and dried thyme to the pot and stir well. Sprinkle flour over vegetables and stir. Cook until flour disappears. Add the vegetable broth and bay leaf stir. Simmer for 10-15 minutes or until carrots and celery are tender. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with additional salt and black pepper, to taste. Serve. Ladle chowder into bowls and serve warm. Makes 6+ cups.
Adapted from Two Peas and Their Pod