Ingredients
1largelarge cauliflowercored and roughly chopped
3garlic cloves
1tbspextra-virgin olive oil
Kosher saltfreshly ground
black pepper
2tbspunsalted butter
1medium yellow onionchopped
2medium carrotschopped
2celery stalkschopped
1dried bay leaf
½tspdried thyme
¼cupall-purpose flouror gluten-free flour
3½cupsvegetable broth
1¼cupsmilk
½cupshredded cheddar cheeselike white cheddar, shredded
Preparation
Preheat the oven to 400 degrees F.
Arrange the chopped cauliflower and garlic cloves on a large baking sheet.
Drizzle with the olive oil, season with a pinch of salt and pepper, and toss until well coated.
Spread out the cauliflower and garlic in a single layer.
Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.
When cool enough to handle, remove the garlic from its skin, then finely chop.
In a large pot, melt the butter over medium-high heat.
Add the onion and cook for 2 to 3 minutes, until just beginning to soften.
Add the carrots and celery, then cook for 5 minutes, stirring occasionally.
Stir in the chopped garlic, cauliflower, bay leaf, and dried thyme.
Sprinkle the flour over the vegetables, then mix to combine.
Cook for 2 minutes until the flour is incorporated.
Pour in the broth, stir, and bring to a simmer.
Cook for 10 minutes.
Stir in the milk and cheese, then continue mixing for 2 to 3 minutes, until the cheese is melted and the chowder is creamy.
Season with salt and pepper to taste.
Discard the bay leaf.
Ladle the chowder into bowls, serve warm, and enjoy!
