Roasted Cauliflower Chowder

Serving Size: 4-6  |  Cook Time: 1.5 hrs


  • 2 Pouches Osso Good Chicken Bone Broth
  • 1 large head of cauliflower (roughly chopped into large chunks)
  • 12oz mushrooms (sliced)
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1/4 cup unsalted butter
  • 1 medium onion (diced)
  • 2 carrots (chopped)
  • 2 celery stalks (sliced)
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 1/4 cups 1% milk or skim
  • 1/2 cup shredded white cheese (I used white cheddar)
  • Salt and black pepper to taste
  • *Optional: Serve with Corn Bread


    1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste.
    2. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
    3. In a large soup pot, melt butter over medium high heat. Add the onion and cook for 3-5 mins. Add carrots, mushrooms and celery and cook for 5 minutes, stirring occasionally.
    4. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot.
    5. Add Bone broth and stir. Simmer for 10-15 minutes. With stove on low- stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy.
    6. Season with salt and black pepper, to taste. Soup thickens after being refrigerated.

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