In November, I made this amazing Butternut Squash Chowder, where butternut squash puree was the base of the soup. I thought it would also be fun to make a chowder using roasted cauliflower as the base. I just happened to have lots of ” Taco flavors around, so POOF. Taco Cauliflower Chowder was born.
I love this soup. It is so comforting and is so filled with flavor. It is also low calorie and has a healthy vegetable base. My husband and I both enjoyed this soup for supper.
Before assembling the soup, I roasted the cauliflower in the oven with taco seasoning. The taco seasoning plus the roasting process produced some seriously delicious cauliflower in it’s own right.
After the soup was cooked, I added frozen corn for some sweetness and topped this chowder with my favorite “Taco Toppings”. Wow, I loved this and I plan on making this again this winter in order to trim-up a bit for spring.
Taco Cauliflower Chowder
1 large head of cauliflower-
2 tablespoons of taco seasoning- store bought or homemade
32 ounce container of chicken broth- you can use homemade broth too!
1 bag of frozen corn
1 small onion- chopped
1/2 cup of shredded cheese – optional
1 cup of milk- optional
1 tablespoon of canola oil or olive oil
Method: Preheat oven to 400 degrees. Chop cauliflower and arrange on a baking sheet. Toss the cauliflower with taco seasoning and oil. Roast cauliflower in the oven for 30-40 minutes. Remove cauliflower when it is crispy- similar to the photo above. In a pot, mix onions, roasted cauliflower, and chicken broth. Cook for about 20 minutes until the onions are soft. Use your immersion blender to turn the cauliflower mixture into a puree. Add cheese and milk and continue to cook. Add frozen corn until the corn is thawed out. Add taco toppings to the top of the soup and enjoy!
I just picked up another head of cauliflower at the store- because I plan on making this again soon!