Vegetarian Ketogenic Cookbook for Beginners: 75 Recipes and a 14-Day Meal Plan for Healthy Living by Shevetone Alicia

Author:Shevetone, Alicia [Shevetone, Alicia]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2021-10-04T16:00:00+00:00

Cheesy Curried Cauliflower Chowder

EF GF NF SF

I am very inspired by Indian food and flavors, particularly because vegetarianism is deeply embedded in Indian culture. Although most of the curried cauliflower dishes I’ve enjoyed in the past feature coconut milk, this unique preparation is dairy-forward with heavy cream and mozzarella, creating a rich, velvety chowder.

SERVES 4 • PREP TIME: 10 minutes • COOK TIME: 55 minutes

1 small head cauliflower, cored and cut into florets

1 tablespoon olive oil

1 tablespoon curry powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons butter

½ cup chopped shallots (about 2 large shallots)

1 teaspoon minced garlic

½ cup chopped carrots

½ cup chopped celery

3 cups Vegetable Broth or store-bought vegetable broth

1 bay leaf

½ teaspoon ground turmeric

1 cup heavy cream

¾ cup shredded mozzarella cheese, divided

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. On the baking sheet, toss the cauliflower in the olive oil and season with the curry powder, salt, and pepper.

3. Spread the cauliflower into a single layer and roast until tender, about 30 minutes. Set aside to cool.

4. In a large pot over medium heat, melt the butter. Add the shallots and garlic and cook for 2 minutes, until softened.

5. Add the carrots and celery and cook for 5 minutes, stirring occasionally, until softened. Add the roasted curried cauliflower, broth, bay leaf, and turmeric.

6. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, until the vegetables are tender.

7. Remove the bay leaf. Using a ladle, carefully transfer about 1 cup of soup (½ cup of broth and ½ cup of vegetables) to a blender. Blend until completely smooth, then return to the pot. Simmer for another 10 minutes until the flavors have mingled.

8. Add the cream and ½ cup of mozzarella. Continue simmering, stirring frequently, for 2 to 3 minutes until the mozzarella has melted.

9. Ladle the chowder into bowls and garnish each with 1 tablespoon of the remaining shredded mozzarella.

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