Servings: yield: SERVES 6 prep time: 10 MINUTES cook time: 45 MINUTES total time: 55 MINUTES

INGREDIENTS: subheading: INGREDIENTS:
1 large head of cauliflower, roughly chopped 1 large head of cauliflower, roughly chopped
1 tablespoon olive oil 1 tablespoon olive oil
3 cloves garlic 3 cloves garlic
1/4 cup unsalted butter ¼ cup unsalted butter
1 medium onion, chopped 1 medium onion, chopped
2 carrots, chopped 2 carrots, chopped
2 celery stalks, chopped 2 celery stalks, chopped
1 bay leaf 1 bay leaf
1/2 teaspoon dried thyme ½ teaspoon dried thyme
1/4 cup all-purpose flour ¼ cup all-purpose flour
2 (15 ounce) cans vegetable broth 2 (15 ounce) cans vegetable broth
1 1/4 cups Almond Breeze Almondmilk Unsweetened Original 1 ¼ cups Almond Breeze Almondmilk Unsweetened Original
1/2 cup shredded cheddar cheese (we used white cheddar) ½ cup shredded cheddar cheese (we used white cheddar)
Salt and black pepper, to taste Salt and black pepper, to taste
 
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DIRECTIONS: subheading: DIRECTIONS:
Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20 to 25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
In a large pot, melt butter over medium high heat. Add the onion and cook for 2 to 3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
Ladle chowder into bowls and serve.