Cauliflower chowder

While chowders are usually reserved for seafood, this recipe by the Preca sisters uses all of the flavours whilst eliminating the fish, making it ideal for vegetarians. 

Cauliflower chowder


  • 4 rashers bacon, diced
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • ¼ cup plain flour
  • 4 cups chicken stock (or vegetable stock)
  • 1 cup milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • Salt and pepper
  • 2 tbsp parsley, chopped


  1. In a large pot, gently fry the bacon until brown and crispy (approx. 6-8 mins).
  2. Remove from the pot and set aside on a paper-towel-lined plate.
  3. Melt the butter in the pot and add the garlic, onions, carrots and celery.
  4. Cook for approx. 3 -4 mins until tender, stirring occasionally.
  5. Add the cauliflower and the bay leaf and cook for another 3 – 4 mins until the cauliflower is almost tender.
  6. Whisk in flour until lightly browned, approx. 1 min.
  7. Gradually whisk in the stock and milk, and cook, whisking constantly, until slightly thickened, approx. 3-4 mins.
  8. Bring to the boil; reduce heat and simmer until cauliflower is tender (approx. 12-15 mins).
  9. Season with salt and pepper. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  10. Serve in individual bowls, topped with the crispy bacon and more parsley.

This recipe first appeared on Gourmet Today TV, aired on TVM on 4 March, 2017. 

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