CAULIFLOWER CHOWDER

I know the calendar says it is spring;  but when you look outside be it in California or Utah, Idaho, New York etc.   it looks more like winter from rain to snow.  thought it would be a great day for some chowder.

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CAULIFLOWER CHOWDER

INGREDIENTS:

  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, cleaned and diced
  • 2 stalks of celery, diced
  • 2 Tbsp cup coconut flour
  • 4 cups chicken  or Vegetable broth
  • 1 cup 2% milk or Coconut Milk
  • 1 head cauliflower, roughly chopped
  • 2 tablespoons chopped fresh parsley
  •  salt and freshly ground black pepper, to taste
  • 1 bay leaf 

DIRECTIONS:

  1. Melt butter in a large stockpot or Dutch oven over medium heat or a pressure cooker. Add garlic, onion, celery and carrots. Cook,  until tender, about 3-4 minutes. Add in cauliflower and bay leaf. Cook, until barely crisp-tender, about 3-4 minutes; stir occasionally.
  2. Whisk in Coconut flour until lightly browned, about 1 minute. Gradually whisk in chicken/vegetable broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  3. Bring to a boil; reduce the heat and simmer until cauliflower is tender, about 10-15 minutes; season to taste with salt and pepper. If the chowder is a bit too thick, add more milk as needed until desired consistency is reached.
  4. Serve immediately, garnished with  parsley, if desired.

 

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