Roasted Cauliflower, Potato, and Corn Chowder

Straight up vegetarian comfort food, Roasted Cauliflower, Potato, and Corn Chowder is a hearty, filling choice for a chilly Meatless Monday!

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Good evening, everyone! I thought that tonight I’d quickly share this recipe for Roasted Cauliflower, Potato, and Corn Chowder that I threw together for Meatless Monday. This is clearly not the most photogenic of soups, but it really is straight up comfort food in a bowl: I’ll be making this cauliflower corn chowder recipe again as our nights start to get chillier here.

Pre-roasting the cauliflower and potatoes adds an additional richness and depth of flavor to this soup that pairs nicely with the sweetness of the corn. Give it a try, and see the difference it makes!

Looking for more vegetarian recipes? Take a few minutes to browse through the Meatless Monday category for additional dinner ideas.

Roasted Cauliflower, Potato, and Corn Chowder

Ingredients

About five cups large cauliflower florets (one small head, or about 2/3 of a larger one)
One medium yellow onion, cut into chunks
2 medium russet potatoes, cut into chunks
2 Tbsp olive oil
6 cloves garlic
1 tsp smoked paprika
1 can corn, drained
32 oz vegetable broth
Sea salt, to taste
Black pepper, to taste
1/4 tsp cayenne
2 cups milk (I used whole milk, and here’s why)
1 cup shredded cheddar cheese

Directions

Preheat oven to 425 degrees, spray a rimmed baking sheet with cooking spray, and chop cauliflower, potato, and onion into roughly the same size pieces.

Arrange vegetables and garlic cloves on the prepared baking sheet, toss with olive oil and smoked paprika to coat, and roast for 30 minutes (stirring halfway through).

Add roasted veggies to your food processor in batches and process them until they’re at your desired soup consistency. (I pureed half and left half slightly chunkier for texture as shown above, but you can puree everything if you prefer a smoother soup.) Add the processed roasted veggies, corn, vegetable broth, sea salt, pepper, and cayenne to a large pot or Dutch oven, stir, and bring to a boil.

Reduce heat to medium-low and stir in milk and cheddar cheese, then simmer for about ten minutes to blend flavors. Taste and add a little more salt if necessary, and serve roasted cauliflower corn chowder topped with chopped green onions and additional cheddar (optional).

Roasted cauliflower chowder is vegetarian comfort food in a bowl…

Just add a simple green salad and a baguette and you have yourself a whole savory Meatless Monday feast! Roasted Cauliflower, Potato, and Corn Chowder is naturally gluten free; the potatoes thicken it up nicely with no need for the added flour you’ll find in many cauliflower soup recipes.

Roasted Cauliflower, Potato, and Corn Chowder, printable recipe

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Roasted Cauliflower, Potato, and Corn Chowder

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This vegetarian cheesy cauliflower soup recipe is straight up comfort food in a bowl.

Course dinner

Cuisine soup

Keyword cauliflower, chowder, corn, meatless monday, potatoes, soup, vegetarian, vegetarian soup

Total Time 50 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 5 cups large cauliflower florets one small head, or about 2/3 of a larger one
• 1 medium yellow onion cut into chunks
• 2 medium russet potatoes cut into chunks
• 2 Tbsp olive oil
• 6 cloves garlic
• 1 tsp smoked paprika
• 1 can corn drained
• 32 oz vegetable broth
• Sea salt to taste
• Black pepper to taste
• 1/4 tsp cayenne
• 2 cups milk (I used whole milk)
• 1 cup shredded cheddar cheese

Instructions

• Preheat oven to 425 degrees, spray a rimmed baking sheet with cooking spray, and chop cauliflower, potato, and onion into roughly the same size pieces. Arrange vegetables and garlic cloves on the prepared baking sheet, toss with olive oil and smoked paprika to coat, and roast for 30 minutes (stirring halfway through).
• Add roasted veggies to your food processor in batches and process them until they’re at your desired soup consistency. (I pureed half and left half slightly chunkier for texture as shown above, but you can puree everything if you prefer a smoother soup.) Add the processed roasted veggies, corn, vegetable broth, sea salt, pepper, and cayenne to a large pot or Dutch oven, stir, and bring to a boil.
• Reduce heat to medium-low and stir in milk and cheddar cheese, then simmer for about ten minutes to blend flavors. Taste and add a little more salt if necessary, and serve roasted cauliflower corn chowder topped with chopped green onions and additional cheddar (optional).

Notes

Roasted Cauliflower, Potato, and Corn Chowder is naturally gluten free; the potatoes thicken it up nicely with no need for the added flour you’ll find in many cauliflower soup recipes.

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