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Cauliflower Chowder Recipe

Ingredients

How to make it

  • Sauté bacon until browned; remove from pan and set aside. Add the celery, onion and garlic to the bacon drippings in pan and cook for 5 minutes. Add the cauliflower along with the water and let steam for 10 minutes (5 minutes didn’t seem long enough), covered over low heat.
  • Add the milk and 1 1/2 cups of the chicken stock; bring to a boil and simmer chowder for 10 minutes until the cauliflower is tender. At this point, I wanted the soup a little smoother so I pulsed 3 cups in a processor and added back to the pot. Combine the flour with the remaining 1/2 cup chicken stock and slowly stir into the chowder; cook for another 3 minutes.
  • Stir in the cheese and return the bacon to the chowder over low heat until cheese has melted. Serve garnished with a sprinkling of basil and a drizzle of Tabasco.
  • Makes 1 1/2 qts.
  • 3/8/15 – Served with a Chef’s Journey Sourdough pizza dough flatbread topped with roasted garlic oil, chicken pieces (l/o from Caesar Salad) and sprinkle with Gruyere cheese. Very good with Sara’s Rose.
  • a Chef's Journey recipe adapted from "15 Cauliflower Ideas"

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