Taco Cauliflower Chowder

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 broth.  Vegetable or Chicken.

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!


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