Description

This creamy cauliflower and sweet potato chowder is a cozy, vegan, and naturally gluten-free stew bursting with vibrant flavors. Roasted cauliflower adds a deep, caramelized dimension, while a blend of spices, nutritional yeast, and miso enrich the broth. This hearty chowder is perfect for comforting meals with its velvety texture and warm, smoky notes from smoked paprika and optional liquid smoke.

Ingredients

Scale

Roasted Cauliflower

4 cups small cauliflower florets (from ½ of a medium head of cauliflower)
1 tablespoon olive oil
Sea salt and ground black pepper, to taste
1 teaspoon garlic powder
½ teaspoon smoked paprika

Vegetable Base

1 tablespoon olive oil
2 medium shallots, small dice (about ½ cup diced shallots)
2 sticks celery, sliced
1 medium carrot, peeled and sliced
3 cloves garlic, minced
1 tablespoon capers, minced
½ teaspoon dried thyme
½ teaspoon dried tarragon
½ teaspoon smoked paprika
1 teaspoon sweet paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
2 tablespoons nutritional yeast
1 tablespoon tomato paste
1 tablespoon grainy mustard

Main Ingredients

2 medium sweet potatoes, peeled and chopped into 2-inch pieces (about 3 cups)
3 cups vegetable stock
1 cup unsweetened non-dairy creamer (see note)
1 teaspoon light miso
1 teaspoon lemon juice
3-4 drops liquid smoke (optional)
Chopped chives, for garnish

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Instructions

Roast the Cauliflower: Preheat the oven to 450°F. Place cauliflower florets on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt, pepper, garlic powder, and ½ teaspoon smoked paprika. Toss thoroughly to coat. Roast for about 25 minutes until golden brown on edges and tender, then set aside.
Sauté Shallots and Vegetables: Heat a heavy-bottomed Dutch oven over medium heat. Add remaining 1 tablespoon olive oil and swirl to coat. Add diced shallots and sauté until very soft and translucent, about 5 minutes. Add sliced celery and carrot, sauté for additional 2 minutes, seasoning with salt and pepper to taste.
Add Spices and Flavorings: Stir in remaining ½ teaspoon smoked paprika, minced garlic, capers, dried thyme, tarragon, sweet paprika, ground cumin, cayenne pepper, and nutritional yeast. Continue stirring and sauté for about 1 minute until garlic is fragrant.
Incorporate Tomato Paste and Mustard: Add tomato paste and grainy mustard to the pot. Sauté for about 1 minute to mellow the raw tomato paste flavor.
Add Sweet Potatoes and Stock: Add chopped sweet potatoes and stir to evenly coat with spices. Season liberally with salt and pepper. Pour in vegetable stock and non-dairy creamer; stir to combine. Partially cover the pot with a lid, bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until sweet potatoes are tender.
Blend Part of the Chowder: Carefully ladle about one-third of the chowder with one-third of the roasted cauliflower into an upright blender. Blend until completely smooth. Return the blended mixture to the pot along with the remaining roasted cauliflower. Stir well to combine.
Finish and Season: Bring the chowder back to a gentle boil. Stir in miso, lemon juice, and optional liquid smoke drops. Taste and adjust seasoning as needed.
Serve: Garnish with chopped chives and serve hot for a flavorful, comforting meal.

Notes

This chowder is vegan, gluten-free, and naturally rich in flavor thanks to the roasting of the cauliflower and the spice blend.
Unsweetened non-dairy creamer keeps the chowder creamy without dairy; alternatives like almond or oat creamer work well.
Optional liquid smoke adds a subtle smoky flavor but can be omitted without compromising flavor.
For a thicker chowder, blend more of the chowder or add less stock.
To enhance the depth of flavor, use homemade or high-quality vegetable stock.

Nutrition

Serving Size: 1 bowl (about 375 ml)
Calories: 280 kcal
Sugar: 7 g
Sodium: 480 mg
Fat: 10 g
Saturated Fat: 1.4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 6 g
Cholesterol: 0 mg