Vegetarian Meals

Potato and Cauliflower Chowder

Having grown up in the Pacific Northwest, clam chowder was inevitably a part of my childhood. The hot, salty broth, the soft, milky potatoes, and the chewy clams were heaven in a bread bowl. This vegetarian chowder has all the comforting goodness of the clam chowder of my youth, but it is quick and easy and also delivers a hefty dose of veg. That makes for a winning recipe in my book.

When I first made this I was put off by a slightly bitter taste in the cauliflower. After soliciting advice online, I have learned that my cauliflower was simply not fresh enough. So word to the wise: make sure you buy a super fresh, organic (if possible) cauliflower that is ideally in season and has been grown as locally to you as possible to avoid any potential bitterness! If you don’t have super fresh cauliflower options near you, try boiling it in salty water before baking it as this apparently helps remove bitterness.

I based my recipe on this recipe, but added potatoes and simplified things a bit.

Potato and Cauliflower Chowder

Print Recipe


  • 1 small/medium head of cauliflower, chopped into bite size pieces
  • 4 medium potatoes, chopped into bite size pieces
  • 3 garlic cloves (still in the skin)
  • drizzle of olive oil
  • 60g (1/4 cup) butter
  • 3 celery stalks, finely chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 30g (1/4 cup) flour
  • 1 litre (4 cups) vegetable or chicken broth
  • 300ml (1 1/4 cups) whole milk
  • 50g (1/2 cup) grated cheddar cheese
  • salt and pepper to taste
  • serve with crumbled crackers (we used Ritz)



Place the cauliflower, potatoes and garlic cloves (still wrapped in their skin) on a baking sheet and drizzle with olive oil. Toss to coat before sprinkling with a bit of salt.


Roast 20-25 minutes at 200° C (400° F) until the veg is soft


Melt butter in a large pot before adding onion, carrots, and celery. Cook until tender.


Remove the garlic cloves from their skin (they should be nice and soft now!) and chop them finely (if they are too soft to chop, just mush them with a fork instead.) Add garlic to the pot and stir.


Stir in roasted cauliflower and potatoes and dried thyme.


Sprinkle flour into the pot and stir well before adding the bay leaf.


Stir in the broth and let simmer for ten (or so) minutes.


Stir in the milk and cheese.


Salt and Pepper to taste


Serve with crumbled crackers, or in a bread bowl!

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