A Dash of Burbs’ – Cauliflower and White Cheddar Chowder

With winter now in full force; warm up both your home and stomach with some hearty chowder!  

Cauliflower & White Cheddar Chowder
Serves 6
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. 1 large head cauliflower (2 - 2.5 lb), cored and chopped into small, bite size pieces
  2. 2 Tbsp olive oil
  3. Salt and Pepper
  4. 2 Tbsp butter
  5. 2 garlic cloves, minced
  6. 1 small finely chopped yellow or white onion
  7. 3-4 Tbsp all-purpose flour (check consistency of your choice)
  8. 2 cups chicken broth
  9. 2 cups half and half
  10. 1 tsp fresh thyme chopped fresh
  11. 12 oz shredded sharp white cheddar cheese
  1. Preheat oven to 425 degrees.
  2. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper.
  3. Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside to cool
  4. Using a blender puree soup until desired consistency is reached (shorter for chunky - longer for smooth)
  5. Return soup to stockpot and stir in White Cheddar cheese
  6. Soup can be kept on low or served warm immediately
  7. In a large pot, melt butter over medium heat. Add in onion and sauté until tender, about 4 - 5 minutes.
  8. Add garlic and sauté for 1 minute
  9. Add in flour to create a roux, stirring constantly 1-2 minutes
  10. While whisking, slowly pour in half and half while breaking down then flour roux - you do not want the consistency to be clumpy
  11. Add in roasted cauliflower, thyme, salt and pepper, and chicken stock
  12. Bring all ingredients to a boil, stirring occasionally
  13. Reduce heat to low and let simmer
  1. Garnish with cracked black pepper, orange cheddar cheese, and croutons


Comments 1

  1. Cyndie

    Hey Trent

    I got this website from your dad (I work with him- I know…. Poor me. LOL) made this soup super delicious. Really like your food blog. Can’t wait to make more recipes.

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