Cauliflower Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 head, medium (5-6" dia) Cauliflower, raw 4 large (7-1/4" to 8-1/2" long) Carrots, raw .5 large Onions, raw 5 clove Garlic 3 stalk, large (11"-12" long) Celery, raw 4 tsp Better than Bullion Vegetarian Base (by NIRO_DAN) 4 cup (8 fl oz) Water, tap 2 cup Dairy, Milk - Whole - 1 cup .5 cup Flour - Gold medal all purpose flour 5 tbsp Butter, salted
Melt the butter in a large stock pot or dutch oven.
Add the diced celery, onion, carrot, and garlic. Cook until fork tender.
Add the roughly chopped cauliflower and bay leaves (1-2).
Stir and cook until cauliflower is just starting to get tender.
Add the flower, cooking until it is a little browned.
add the veggie stock, and milk. Stir, and bring to a boil.
Reduce heat and simmer until cauliflower is completely tender.
Salt/pepper to taste. You can add parsley flakes for added flavor.
Enjoy!
Serving Size: makes 12-15 1-1/5 cup servings (depending on how much you take)
Number of Servings: 15
Recipe submitted by SparkPeople user MINAVONDHOOM.
Add the diced celery, onion, carrot, and garlic. Cook until fork tender.
Add the roughly chopped cauliflower and bay leaves (1-2).
Stir and cook until cauliflower is just starting to get tender.
Add the flower, cooking until it is a little browned.
add the veggie stock, and milk. Stir, and bring to a boil.
Reduce heat and simmer until cauliflower is completely tender.
Salt/pepper to taste. You can add parsley flakes for added flavor.
Enjoy!
Serving Size: makes 12-15 1-1/5 cup servings (depending on how much you take)
Number of Servings: 15
Recipe submitted by SparkPeople user MINAVONDHOOM.
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 5.1 g
- Cholesterol: 15.0 mg
- Sodium: 270.9 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.9 g
- Protein: 3.4 g
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