Roasted Cauliflower Chowder
Dinners, Soups, Vegetarian
Ingredients
2 heads of cauliflower
5-6 carrots
Kosher salt
Oil
1 cup unsalted butter
1 cup AP flour
1 quart cream or half and half
3 quarts milk, preferable whole
1 (15 oz.) can of corn, drained
16-32 oz. broccoli, cooked and finely chopped (about 2-4 cups)
Garlic powder, onion powder, salt, and pepper to taste
Foil lined, lightly oiled, full sized baking sheet
Large soup pot or caldera
Directions
Preheat oven to 400 degrees.
Cut the center out of the cauliflower and break up. Cut any large pieces into bite sized pieces and put in a large bowl of water as you work.
Drain and rinse.
Peel, rinse, and cut carrots into bite sized pieces.
Toss cauliflower and carrots with oil and salt, and lay out on your baking sheet.
Bake for 20 minutes, or until browned and soft when stabbed.
Melt your butter in a large pan and whisk in the flour.
Once it is completely mixed, cook for at least 3 minutes, whisking frequently. Then begin slowly whisking in your cream and milk.
Cook, on low or medium low, whisking frequently.
Add in your veggies a little at a time.
Continue adding your liquid until it is all incorporated, and cook until the soup is the desired thickness, checking the flavor periodically.