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

#alixbarthnutrition#holisticnutritionist#holisticrecipes#justeatthefood#linkendurancerecipes#primalantiinflammatorycauliflowerchowdercauliflowersoupcleaneatingdairyfreeeasytomakeglutenfreegrainfreeleftoverslinkendurancemeatlessmeatlessmealsmeatlessmondaysmoderationNutrition

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