Potato and Corn Cauliflower Chowder (Vegan, GF)
Prep time
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A much healthier alternative to traditional chowders and bisques, this creamy, vegan potato and corn cauliflower chowder is not lacking in flavor or richness!
Cuisine: American
Serves: 4 servings
  • 7 cups cauliflower florets
  • 1 head garlic
  • ½ onion (red or yellow)
  • 4 cups peeled and diced potatoes (I prefer yukon gold)
  • 2 tbsp olive oil
  • ¼ cup nutritional yeast
  • 1 tsp salt
  • ½ tsp smoked paprika
  • 2 cups almond milk
  • 4-5 cups vegetable broth
  • 2 cups corn kernels
  • 2 tbsp chopped rosemary
  1. Preheat oven to 425F. Cut off the end of the garlic head to expose the bulbs. Put garlic head, cauliflower florets, onion halve, and diced potatoes on a baking sheet. Drizzle exposed garlic head, onion, florets, and potatoes with olive oil. Bake for 20-30 mins, checking at 15 minutes, until veggies are tender and slightly browned.
  2. Blend cauliflower florets, garlic, onion, 1 cup of the diced roasted potatoes, 4 cups of vegetable broth, and almond milk in a high speed blender. You may need to do this in several batches. Blend until smooth. If it is too thick, you can add the extra cup of vegetable broth.
  3. Place the blended cauliflower mixture into a large pot over medium high heat. Add in corn, remaining diced potatoes, rosemary, salt, smoked paprika, and nutritional yeast. Heat through for 5-10 minutes before serving. Enjoy!
Recipe by Zen and Zaatar at https://zenandzaatar.com/potato-and-corn-cauliflower-chowder-vegan-gf/