Chungah made this great tantalizing recipe for the fall! Check it out! I made a bunch of changes (in caps) to make it allergy friendly. She had me at "bacon".
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| photo from damndelicious.net |
CAULIFLOWER CHOWDER
A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!
INGREDIENTS
- 4 slices bacon, diced
- 2 tablespoons EXTRA VIRGIN OLIVE OIL
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup GFREE flour (1/8 CUP Brown Rice and 1/8 CUP TAPIOCA STARCH)
- 4 cups chicken broth
- 1 cup MILK SUBSTITUTE
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- PUT EXTRA VIRGIN OLIVE OIL IN a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and non-dairy milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more "milk" as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
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