Vegan Buffalo Cauliflower Chowder with Herbed Crostini

kitchentreaty.com

Mcdanger

subheading: Vegan Buffalo Cauliflower Chowder:

2 tablespoons olive oil

1 medium yellow onion, diced (about 2 cups)

2 medium carrots, diced

2 medium stalks celery, diced

2 medium cloves garlic, minced

½ teaspoon smoked paprika

1 teaspoon kosher salt + more to taste

¼ teaspoon freshly ground black pepper + more to taste

4 cups low-sodium vegetable broth

4 cups cauliflower florets, cut into ½-inch pieces

3 medium Yukon Gold potatoes (about 1 pound), cut into ½ inch cubes

3 tablespoons red hot sauce (more or less, to taste)

1 cup Silk unsweetened almondmilk

¼ cup chopped Italian parsley

Optional toppings such as sliced scallions, roasted cauliflower, chives, blue cheese (if not vegan), or a few extra drops of red hot sauce

subheading: Herbed Crostini:

½ baguette, sliced thin (about ¼-inch)

¼ cup extra-virgin olive oil

2 tablespoons chopped fresh parsley

2 teaspoons chopped fresh dill

⅛ teaspoon kosher salt

Directions at kitchentreaty.com

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