Creamy Cauliflower & Sweet Potato Chowder

thefirstmess.com

Audrey West

4 cups small cauliflower florets (from ½ of a medium head of cauliflower)

2 tablespoons olive oil, divided

sea salt and ground black pepper, to taste

1 teaspoon garlic powder

1 teaspoon smoked paprika, divided

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

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

2 medium sweet potatoes, peeled and chopped into 2-inch pieces (about 3 cups chopped sweet potato)

3 cups vegetable stock

1 cup unsweetened non-dairy creamer (see note)

1 teaspoon light miso

1 teaspoon lemon juice

3 to 4 drops liquid smoke (optional)

chopped chives, for garnish

Directions at thefirstmess.com

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