Hearty Cauliflower Chowder

Ingredients:

• 1 large head of cauliflower, chopped
• 1 tablespoon olive oil
• 3 cloves or 1 tablespoon minced garlic
• 1 medium onion, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 15-oz can of low sodium broth
• 1 1/2 cup unsweetened original almond milk
• 1/2 cup shredded cheese (any kind you prefer)

Instructions:

1. Line a cookie sheet with tin foil and spread chopped cauliflower evenly across. Spray the tops of the cauliflower with pam and season with freshly ground salt and pepper. Roast until tender, about 20-25 minutes at 350 degrees.
2. While cauliflower roasts, heat a deep pot and add olive oil. Add garlic and onion and cook until fragrent, about 1-2 minutes. Add in carrots and celery and cook for 5 more minutes. Add seasonings and flour and stir until the powder disappears. Add the vegetable broth and almond milk. Simmer for 10 minutes.
1. Optional step: Remove from heat and using an immersion blender or a traditional blender, puree the soup until smooth.
2. Return soup to pot and place back on medium heat.
3. Add cheese and stir until melted. Add in the roasted cauliflower. Add additional salt and pepper to taste. Serve hot.

Original recipe found here.