Soup season is upon us and what better way to start the winter off but with a big bowl of nourishing cauliflower chowder. We often associate chowder with the popular seafood chowder with its thick, creamy consistency it naturally sounds and feels comforting in these colder months.
This vegetarian version is a lighter take on an authentic chowder recipe which is normally made with floury potatoes and heavy cream. Can also be easily made vegan with the elimination of the cheese. Even though it doesn’t contain those heavy ingredients with the addition of the cannellini beans it simulates the same sort of comfort level.