Cauliflower Chowder

Step 1

Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.

Step 2

Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.

Step 3

Slowly stir in the broth, deglazing the pan as you go, add the cauliflower and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender, about 10-15 minutes.

Step 4

Add the cream, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.

Step 5

Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.

Step 6

Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.

Step 7

Slowly stir in the broth, deglazing the pan as you go, add the cauliflower and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender, about 10-15 minutes.

Step 8

Add the cream, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.