roassted cauliflower and veggies make a delicious chowder
Preheat oven to 400. Place chopped cauliflower and whole garlic cloves on parchment lined baking sheet. Drizzle with oil and toss until well coated. Season with salt and pepper. Place in oven and roast 20-25 minutes until cauliflower is tender. Stir once or twice while roasting. Make sure to separate cauliflower on roasting pan or it will steam and not roast and you will not get as good of favor.
In a large pot melt smart balance over med. heat. Add onion and cooki 2-3 minutes. Add carrots and celery and cook another 5 minutes, sirring. Finely chop the roasted garlic. Add the garlic, cauliflower, spices to pot. Sprinkly flour over veggies and still till flour is mixed in. Pour in broth and stir. Simmer for about 10 minutes and then stir in milk and shredded cheese and white beans. Simmer till cheese is melted and chowder thickens a little and gets creamy.
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Serving Size: 1 Serving (483g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 167 | ||
Calories from Fat: 52 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.3mg | 5 % | |
Sodium 208.6mg | 7 % | |
Potassium 748.1mg | 20 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 17.3g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 167
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