All it takes is a cool day and I’m ready to make a pot of soup! Cauliflower chowder is one I’ve been making for years and I’ve created my very own recipe. It’s hearty enough as a stand-alone meal, but I like to serve it with a salad just for variety. There’s no meat in this soup so I use bone broth to add extra nutrients and protein. I also use sprouted organic rice from Trader Joe’s which consists of brown, red, and black rice and adds a nutty texture that I find so delicious. Top it all off with freshly shredded parmesan and fresh parsley. Yum! Enjoy!
Cauliflower Chowder
Servings 4
Ingredients
- 1 head cauliflower
- 3 tbsp butter (I use salted butter)
- 1/2 cup onion, minced
- 3 cloves garlic, minced
- 2/3 cup sprouted organic California rice (from Trader Joe's)
- 1/4 tsp black pepper, coarsely ground
- 1/2 tsp kosher salt
- 5 cups chicken bone broth
- 2/3 cup shredded parmesan
- 2 tbsp fresh parsley
Instructions
- Wash cauliflower and separate into flowerets. Place in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer about 7-10 minutes or until tender. Remove from heat and drain water. Run cauliflower through a blender to puree. Set aside.
- In a large saucepan, melt butter. Sauté onion until soft and transparent. Stir in garlic. Sauté briefly, being careful not to burn.
- Stir in rice and coat with butter. Add salt, pepper, and broth.
- Bring to a boil. Lower heat to simmer. Leave uncovered and cook 20 minutes.
- Stir in pureed cauliflower and cook until warm and well mixed.
- Spoon into 4 bowls. Sprinkle with cheese and fresh parsley.
