Friday, November 7, 2014

Cauliflower Chowder

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".
photo from damndelicious.net
CAULIFLOWER CHOWDER
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yield6 servings
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
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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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