Cauliflower Chowder

Using a whole cauliflower including the leaves you end up with a very comforting pot of creamy vegetable chowder.

PREP: 15

COOK: 33

TOTAL: 48

Course: Soup, Starter

Cuisine: British

Servings: 6 people

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!)

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.

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!

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS bread soup, cauliflower, chowder, vegetarian, winter warmer

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