30-Minute Roasted Garlic Cauliflower Chowder

Last weekend though I was in the mood for something smooth and creamy, which is how this cauliflower chowder was born.

since I was already going to roast the cauliflower, I figured why not add some garlic in there to add flavor. Along with the roasted cauliflower and garlic, I also tossed a small potato on the pan which gives the chowder an even creamier texture.

So….so far we’ve got roasted cauliflower, roasted potato and roasted garlic. Things are shaping up quite nicely ...

INGREDIENTS

• 1/2 cup raw cashews, soaked for at least 2 hours
• 1 head cauliflower
• 1 small potato
• 1 garlic bulb**
• 2 tablespoons oil
• 1/2 cup Sabra Roasted Garlic Hummus
• 1/2 cup cooked quinoa
• 2 cups vegetable broth
• 2 cups water (+ more as needed)
• 2 teaspoons miso paste
• 2 teaspoons nutritional yeast (optional)
• Salt + pepper to taste
• Additional garlic if desired

INSTRUCTIONS

1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
4. Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
5. Please visit 30-Minute Roasted Garlic Cauliflower Chowder for full instructions.