The cold weather has sparked conversations in our household about changing up the dinner menu. My boys were requesting that mommy try out some new recipes to add to the weekday and weekend menus.
I had to agree with my little guys things were starting to get a tad boring and stale. So, I promised to stir things up and they promised to try the new menu items.
The first recipe I tried was a new soup. CAULIFLOWER CHOWDER WITH BACON.
It was low in carbs, hearty, filled with veggies and easy to make.
It was a huge hit! Even with my hubby who turns his nose up to most veggie dishes.
Give it a try it won’t be a disappointment I promise!
Cauliflower Chowder with Bacon
TIP: If you want to go full veg with this hearty chowder, skip the bacon and replace with 2 tablespoons of olive oil.
TOTAL TIME: 0:35
4 slices bacon, cut into lardons
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. flour
2 sprigs thyme, stripped and chopped
1 head cauliflower, cut into small florets
1 qt. vegetable broth
1 c. whole milk
In a large pot over medium heat, cook bacon until crispy. Transfer to paper towels and drain all but 2 tablespoons of fat.
To pot, add onion, carrots, and celery. Season with salt and pepper.
Cook until slightly softened, about 5 minutes.
Add garlic and cook until fragrant, 1 minute.
Sprinkle in flour and cook 2 minutes.
Add thyme and cauliflower.
Pour in broth and milk and bring to a boil. Immediately reduce to a simmer and let go until cauliflower is fork tender, about 15 minutes.
Garnish with bacon
TIP: Once cauliflower is soft take a fork or mashing utensil and break up cauliflower pieces. You may use a hand mixer as well if you don’t want the chowder like pieces.