1head of Cauliflowerleaves & most of the stem removed
*****
FOR THE CHOWDER BASE:
Reduced Simmering Liquid from the Whole Roasted Cauliflower Recipe
2Tbl vegan Margarinesuch as Earth Balance
1cloveGarlicminced
1Oniondiced
2large Carrotspeeled and diced
2large Celery Stalksdiced
1Leekchopped, rinsed well and dried
1/4CAll-Purpose Flour
1CLow-Sodium Vegetable BrothI like Imagine brand, it's really dark and flavorful
1CAlmond Milk
Salt and Pepperto taste
Parsleyfor garnish
Soy Bacon-Flavored Bits for garnishif desired
Instructions
Preheat oven to 475 degrees.
Combine all poaching liquid ingredients to a boil in a large pot.
Add the cauliflower, reduce to a simmer, turning occasionally until a knife inserts easily. This should take about 15-20 minutes.
Using two slotted spoons, or a mesh spider, transfer the poached cauliflower to a rack over a rimmed sheet pan. This will help to catch any remaining juices.
Roast, turning halfway through, until golden brown all over. This should take approximately 35-40 minutes.
While the cauliflower is roasting, reduce the simmering liquid by half over a medium boil.
In a large skillet with 2 Tbl of vegan margarine, saute the onions, garlic, carrots, celery and leeks until tender.
Once cooked, add 1/4 C of flour to the vegetables and continue to cook for 1-2 minutes. This cooks out that raw flour taste.
Add the reduced liquid to the vegetables along with 1 C almond milk and another 1 C of vegetable broth.
Continue to cook, whisking occasionally, until it incorporates and thickens slightly.
Cut the cauliflower into florets and add to the broth, cooking just until heated through.
Garnish with fresh parsley and soy bacon-flavored bits, if desired.
Serve with a crusty bread (perfect for catching all of those delicious juices).