It's definitely soup season and when googling for some inspiration, I found this cauliflower chowder recipe on the Olive magazine website.
Using a whole cauliflower including the leaves you end up with a very comforting pot of creamy vegetable chowder...tender cauliflower and potatoes with a slight hint of warmth from cayenne and mace or nutmeg.
Tips
- Mace substitute – if you don’t have mace, nutmeg is a good substitute.
- This cauliflower chowder recipe is easily adapted if you’re cooking for less or more people…NOTE: you’ll need a large stock pot if doubling the recipe!
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How to make this Cauliflower Chowder
Ingredients
- 25g salted butter
- 1 leek, halved and sliced
- 1 tbsp plain flour
- 600ml milk (I use semi-skimmed)
- a small handful thyme, leaves picked
- 600ml vegetable stock
- 2 large (approx. 400g) floury potatoes, peeled and cut into 1cm cubes
- 1 cauliflower, cut into small florets, leaves finely shredded, stalk cut into small cubes
- a pinch cayenne pepper
- a pinch ground mace (see Tips)
- 50ml single cream (I use Elmlea to reduce calories!)
Instructions
- Heat the butter in a large casserole or stock pot over a medium heat until melted and foaming, then fry the leek for 8 to 10 minutes, or until soft. Sprinkle in the flour and mix well to make a paste. Add the milk, a splash at a time, stirring continuously until it has all been incorporated. Add the thyme, stock and potatoes, and bring the mixture to a simmer.
- Simmer gently for 10 minutes, then add the cauliflower florets, leaves and stalks. Simmer for 10 to 15 minutes until all the vegetables are tender. Season with salt, pepper, the cayenne and mace. Stir in the single cream, then serve.
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Cauliflower Chowder
Ingredients
- 25 g (0.9 oz) salted butter
- 1 leek halved and sliced
- 1 tbsp plain flour
- 600 ml (2 ½ cups) milk (I use semi-skimmed)
- a small handful thyme leaves picked
- 600 ml (2 ½ cups) vegetable stock (made from 1 stock cube or pot)
- 2 large (approx. 400g) floury potatoes peeled and cut into 1cm cubes
- 1 cauliflower cut into small florets, leaves finely shredded, stalk cut into small cubes
- a pinch cayenne pepper
- a pinch ground mace (see Notes)
- 50 ml (3 ½ tbsp) single cream (I use Elmlea to reduce calories!)
Instructions
- Heat the butter in a large casserole or stock pot over a medium heat until melted and foaming, then fry the leek for 8 to 10 minutes, or until soft. Sprinkle in the flour and mix well to make a paste. Add the milk, a splash at a time, stirring continuously until it has all been incorporated. Add the thyme, stock and potatoes, and bring the mixture to a simmer.
- Simmer gently for 10 minutes, then add the cauliflower florets, leaves and stalks. Simmer for 10 to 15 minutes until all the vegetables are tender. Season with salt, pepper, the cayenne and mace. Stir in the single cream, then serve.
Notes
- Mace substitute – if you don’t have mace, nutmeg is a good substitute.
- This cauliflower chowder recipe is easily adapted if you’re cooking for less or more people…NOTE: you’ll need a large stock pot if doubling the recipe!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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