Vegetarian Cauliflower Chowder (Printable)

Creamy chowder with cauliflower, potatoes, carrots, and melted cheddar in a rich, comforting broth.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into small florets
02 - 2 medium carrots, diced
03 - 2 medium potatoes, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 celery stalks, diced

→ Dairy

07 - 2 cups whole milk
08 - 1 cup grated sharp cheddar cheese
09 - 2 tablespoons unsalted butter

→ Liquids

10 - 4 cups low-sodium vegetable broth

→ Spices & Seasonings

11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground white pepper
14 - 1/2 teaspoon salt

→ Thickener

15 - 2 tablespoons all-purpose flour

→ Garnish

16 - Chopped fresh parsley
17 - Extra grated cheese
18 - Crushed red pepper flakes

# Directions:

01 - In a large pot over medium heat, melt the butter. Add the onion, garlic, celery, and carrots. Sauté for 5 minutes until softened.
02 - Stir in the flour and cook for 1 minute, stirring constantly.
03 - Gradually add the vegetable broth, whisking to avoid lumps.
04 - Add the potatoes and cauliflower florets. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes, or until vegetables are tender.
05 - Stir in the milk, thyme, paprika, salt, and pepper. Simmer gently for 5 minutes.
06 - Using an immersion blender, blend part of the chowder for a creamier texture, leaving some vegetables chunky.
07 - Stir in the cheese until melted. Taste and adjust seasoning.
08 - Ladle into bowls and garnish as desired.

# Expert Tips:

01 -
  • It turns ordinary vegetables into something rich and satisfying without feeling heavy or overly indulgent.
  • The texture is creamy enough to feel like a treat but still lets you taste every vegetable clearly.
  • You can make it completely plant-based or load it with cheese depending on your mood or who is coming to dinner.
  • It comes together in under an hour using ingredients you probably already have sitting around.
02 -
  • Don't skip the step of cooking the flour with the vegetables, or the chowder will taste starchy and raw.
  • Blend only part of the chowder, because leaving some vegetables whole makes every bite more interesting.
  • Add the cheese off the heat or on very low heat to prevent it from breaking and turning grainy.
  • If the chowder gets too thick, thin it out with a splash of broth or milk until it looks right to you.
03 -
  • Cut the vegetables into similar-sized pieces so they cook evenly and you don't end up with mushy carrots and crunchy potatoes.
  • Taste the chowder before serving and add a squeeze of lemon juice if it needs brightness.
  • Use an immersion blender directly in the pot to save yourself from transferring hot liquid and cleaning extra dishes.
  • If you want a smokier flavor, add an extra pinch of smoked paprika or a few drops of liquid smoke.
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