I get on these kicks sometimes... Recently, it's chowders. I literally wake up thinking about making chowder. I've never made a chowder. Never really had a burning desire to. But then for whatever reason, and this is how it works with me, I see something on TV or I have something at a restaurant and suddenly I am fixated on this one thing.

Chowder can be defined in different ways. But from what I understand, it ultimately means that potatoes are involved in some capacity. This recipe incorporates a potato for texture and creaminess - but some chowders leave them whole/diced. Does it really matter? No, not really.

My version of chowder (this time - stay tuned, there will be more where this came from!) is smooth and creamy... It is almost silky in texture. And I gotta say, one of the easiest recipes, quite possibly, ever!

I've posted several meatless recipes to demonstrate yummy ways of incorporating a meatless meal into the weekly routine (if you're not already...) It makes life so much easier when you don't have to cook a protein + it's so good for digestion when we give it a little break from time to time. For all of my plant-based eaters, this is is a no-brainer for you. But for all of my carnivores, I'd be willing to bet you rarely if ever consider eating a meal that doesn't involve meat of some sort. I'm here to tell you - try it! Once a week. Give it a shot and I promise you will feel good from it!

Over the last few weeks I've posted some great meals that I can speak for Mo (aka the ultimate carnivore) in saying that the meatless state of those meals was lost on him. Had I not told him there was no meat involved, I am 98% sure he never would've noticed.

That being said, this chowder will be a giveaway. Its meatless-ness (I know, not a word, but it works well here... Go with it!) will be noticed. But it is warm and filling and full of good nutrition. I served, yes, you guessed it: a "Big Salad" to go along with, which I kept meatless as well. We were completely satisfied, not wishing for more. It was a great meal.

That being said, this would be the most wonderful start to a meal vs being the main dish as I served it as. Or, served with a big piece of my 5-minute Grain Free Bread. Either way, it is wonderful!

We hope you enjoy as much as we do!

Yields1 Serving
 1 large head cauliflower
 1 Yukon gold potato
 5 garlic cloves, unpeeled
 2 tbsp olive oil
 15 oz low sodium chickpeas, drained, rinsed and divided
 3 cups low sodium vegetable broth
 1 cup light canned coconut milk
 2 tsp miso paste
 2 tsp nutritional yeast
 sea salt and black pepper, to taste
 ½ tsp smoked paprika
 1 bunch chives, finely chopped
1

Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.

2

Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.

3

Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.

4

Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.

5

While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.

6

Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.

7

Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.

8

Serve warm topped with chives and roasted chickpeas.

Recipe adapted from Alyssa at simplyquinoa.com

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Ingredients

 1 large head cauliflower
 1 Yukon gold potato
 5 garlic cloves, unpeeled
 2 tbsp olive oil
 15 oz low sodium chickpeas, drained, rinsed and divided
 3 cups low sodium vegetable broth
 1 cup light canned coconut milk
 2 tsp miso paste
 2 tsp nutritional yeast
 sea salt and black pepper, to taste
 ½ tsp smoked paprika
 1 bunch chives, finely chopped

Directions

1

Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.

2

Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.

3

Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.

4

Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.

5

While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.

6

Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.

7

Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.

8

Serve warm topped with chives and roasted chickpeas.

Cauliflower Chowder with Spiced Chickpeas