Let me be totally honest with you, I have never liked cauliflower. So when Yarmouth based nutritionist Sara Sullivan told me she had a recipe with cauliflower in it she wanted to me to try, I was skeptical.
As a vegan, I am fully aware of the health benefits of cauliflower. It’s a great source of fiber, reduces the risk of cancer and has plenty of antioxidants. The problem is, every since I was a young child, I have never liked the taste or texture, raw or cooked. That is until now. Mix in some onions, carrots, celery, potatoes, cashews. garlic and most important of all, hot sauce into a chowder and you have quite the delicious dish.
Give this recipe a try cauliflower haters! Try it, you’ll like. Enjoy this chowder on a cold winter day and that vegan thing.
BUFFALO POTATO CAULIFLOWER CHOWDER
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 medium stalks celery, diced
2 medium cloves garlic, minced
1 teaspoon smoked paprika
4 cups vegetable broth
4 cups cauliflower florets, cut into 1/2-inch pieces
3 medium potatoes, cut into 1/2 inch cubes
2 tablespoons Frank’s red hot sauce (more to taste)
1/2 cup raw cashews
1/4 cup chopped Italian parsley
1/4 cup sliced scallions
Toppings: extra drops of red hot sauce
Place a large soup pot over medium heat with olive oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 6 minutes. Add garlic, smoked paprika and cook for another minute, stirring frequently.
Add the vegetable broth, cauliflower, and potatoes. Increase heat to medium high to bring to a boil. Once the mixture is boiling, reduce heat to medium low. Simmer, covered, until the potatoes and cauliflower are tender, about 20-25 minutes.
Remove the soup from the heat and let cool just until safe to handle. Transfer 1/2 of the soup (about 4 cups) plus 1/2 cup of raw cashews to a high-speed blender and puree. Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together. Place the soup back on the burner (low heat). Stir in the red hot sauce. Return to a simmer and stir in the parsley. Taste and add additional salt and pepper if desired. Ladle into bowls, serve with red hot sauce.