Vegetarian Cauliflower Chowder (Print view)

Creamy chowder with cauliflower, potatoes, and carrots in a rich, seasoned broth. Comfort in every spoonful.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into small florets
02 - 1 large carrot, diced
03 - 2 medium potatoes, peeled and diced
04 - 1 stalk celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced

→ Base & Seasoning

07 - 3 cups vegetable broth
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 2 tablespoons olive oil or unsalted butter
10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground white or black pepper
14 - 1/2 teaspoon salt, or to taste

→ Optional Garnishes

15 - 2 tablespoons fresh chives or parsley, chopped
16 - Shredded cheese or plant-based cheese optional

# Cooking Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook the flour and remove raw taste.
04 - Gradually whisk in the vegetable broth, ensuring no lumps remain. Add potatoes and cauliflower florets.
05 - Season with thyme, smoked paprika, pepper, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are very tender.
06 - Stir in the milk and simmer for another 5 minutes.
07 - For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot, or transfer 2 cups to a blender and purée, then return to the pot.
08 - Taste and adjust seasonings as needed.
09 - Serve hot, garnished with fresh chives, parsley, or shredded cheese if desired.

# Expert Ideas:

01 -
  • It's ready in under an hour and tastes like you've been tending a pot all day.
  • The cauliflower disappears into creaminess, so even skeptics won't realize they're eating their vegetables.
  • One pot means less cleanup, which somehow makes the whole meal feel more forgiving.
02 -
  • Never add cold milk straight from the fridge to hot broth—it can curdle or break the emulsion, so let it sit out for 10 minutes or warm it gently first.
  • If your chowder tastes flat despite salt, a pinch of smoked paprika or white pepper can wake it up without making it taste aggressive.
  • The immersion blender is your friend for texture control, but don't over-blend or you'll end up with what tastes like cauliflower pudding instead of chowder.
03 -
  • Taste your vegetable broth before using it—if it's too salty or has a strong flavor, it can overpower the delicate vegetables, so sometimes diluting with water is the right call.
  • Don't skip the step of cooking the flour with the fat; that roux is what creates the chowder's signature thickness and silkiness, not an accident of cooking time.
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