Asiago Cauliflower and Quinoa Chowder
A quick, easy, healthy and flavorful cauliflower, quinoa and chickpea chowder that's bursting with flavor!
INGREDIENTS
- 2 tbsp unsalted butter
- 3 cloves of garlic
- black pepper
- 1 large cauliflower, cored and coarsely chopped
- 1 dried bay leaf
- 1 medium yellow onion, chopped
- ½ teaspoon of dried thyme
- 2 medium carrots, chopped
- 3½ cups of vegetable broth
- 2 stalks of celery, chopped
- 1¼ cup of milk
- ¼ cup all-purpose flour, you can use gluten-free flour
- 1 tablespoon of extra virgin olive oil
- Kosher and freshly ground salt
- ½ cup grated cheddar cheese, we prefer white cheddar
INSTRUCTIONS
First, preheat the oven to 400 ° F.
Then, arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil, season with a pinch of salt and pepper and toss until well coated. Spread the cauliflower and garlic in a single layer to avoid steaming.
Roast 20 to 25 minutes, stirring once, until cauliflower is tender. Let cool.
When it is cold enough to handle, remove the garlic from its skin and chop finely.
In a large saucepan, melt the butter over medium-high heat. Add the onion and cook, 2 to 3 minutes, until just starting to soften.
Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf and dried thyme. Sprinkle flour over the vegetables and toss to combine.
Cook until the flour disappears, about 2 minutes. Pour in the broth, stir and bring to a boil. Cook for 10 minutes.
Stir in milk and cheese and continue to mix until cheese is melted and chowder is creamy, 2 to 3 minutes. Season with salt and pepper to taste.
Discard the bay leaf. Pour the chowder into bowls and serve hot.
To make it thicker, you can puree some of the soup and mix it.
Happy Cooking Time.
