30-Minute Roasted Garlic Cauliflower Chowder

This super creamy, ultra-flavorful Roasted Garlic Cauliflower Chowder is a game-changer for cozy weeknight dinners. Made with nutrient-rich cauliflower, velvety cashews, and roasted garlic hummus, it delivers a luscious texture without any dairy. Plus, thanks to the quinoa and miso paste, it’s packed with plant-based protein and umami goodness. Best of all? You can have this comforting bowl of chowder ready in just 30 minutes.

Why You’ll Love This Recipe

Quick & Easy

• Ready in 30 minutes with minimal hands-on time
• Simple roasting and blending make it nearly foolproof

Ultra-Creamy & Flavorful

• Cashews and hummus create a luxurious, dairy-free creaminess
• Roasted garlic and miso add deep, savory flavor with a hint of nuttiness

Vegan, Gluten-Free, and Healthy

• Made entirely from whole, plant-based ingredients
• Packed with fiber, protein, and heart-healthy fats

If you love comforting soups, be sure to check out my Creamy Tomato Tortellini Soup, Cozy Chicken Noodle Soup, and Cozy Minestrone Soup for more delicious bowls of warmth.

Ingredients & Substitutions

Ingredient List

• ½ cup raw cashews (soaked for at least 2 hours)
• 1 head cauliflower, chopped into florets
• 1 small potato, peeled and chopped
• 1 garlic bulb
• 2 tablespoons oil
• ½ cup roasted garlic hummus
• ½ cup cooked quinoa
• 2 cups vegetable broth
• 2 cups water (plus more as needed)
• 2 teaspoons miso paste
• 2 teaspoons nutritional yeast (optional)
• Salt and pepper to taste
• Additional garlic if desired

Notes on Quality

• Fresh cauliflower works best for roasting, but frozen can be used if needed
• Yukon gold potatoes add creaminess, but any starchy potato will work
• Use high-quality roasted garlic hummus for the best depth of flavor

Possible Substitutions

• Swap cashews for sunflower seeds for a nut-free option
• Replace miso with tamari or soy sauce for a similar umami boost
• Use cooked rice instead of quinoa if needed

Step-by-Step Instructions

1. Add cashews to a bowl, cover with hot water, and soak for at least 2 hours.
2. Preheat the oven to 425ºF. Chop cauliflower and potatoes, then arrange them on a baking sheet. Drizzle with 1½ tablespoons of oil and season with salt and pepper.
3. Cut the top off the garlic bulb so some cloves are exposed. Drizzle with remaining oil, season with salt and pepper, wrap in foil, and place on the baking sheet.
4. Roast for 20–25 minutes until cauliflower is golden brown and potatoes are tender. Check the garlic after 15 minutes to ensure it’s not burning.

1. Allow roasted vegetables to cool slightly. Then, transfer them to a high-powered blender. Squeeze roasted garlic from its skin and add it to the blender.
2. Drain and rinse the cashews, then add them to the blender along with hummus, quinoa, broth, water, miso, nutritional yeast, salt, and pepper. Blend on high until smooth and creamy.
3. Taste and adjust seasoning as needed. Add more garlic, salt, or miso for extra depth.
4. Serve warm, garnished with roasted garlic from the hummus, fresh parsley, and a drizzle of olive oil.

Expert Tips & Tricks

Best Practices

• Roasting the cauliflower adds depth of flavor—don’t skip this step
• Use a high-speed blender to achieve the smoothest, creamiest texture
• Adjust liquid amounts based on your desired consistency

Common Mistakes

• Skipping the cashew soak will result in a grainy texture
• Not roasting the garlic long enough can leave it too sharp rather than sweet and mellow
• Over-blending can make the soup too thick—thin it with extra broth if needed

Time-Saving Tips

• Use pre-cut cauliflower and pre-cooked quinoa to cut down on prep time
• Roast the garlic and veggies in advance, then blend when ready to serve
• Soak the cashews overnight so they’re ready to use the next day

Serving Suggestions

Pairings

• Serve with crusty bread or garlic toast for dipping
• Pair with a fresh green salad for a lighter meal
• Add a sprinkle of red pepper flakes for a hint of heat

Presentation Ideas

• Swirl in extra hummus for a creamy finish
• Top with toasted nuts or seeds for crunch
• Use fresh herbs like parsley or thyme for a pop of color

Beverage Pairings

• Pair with a crisp white wine like Sauvignon Blanc
• Try a warm mug of herbal tea for a soothing combo
• A light, citrusy sparkling water balances the creamy texture

Storage & Reheating

Leftover Storage

• Store in an airtight container in the fridge for up to 4 days
• Freeze in portioned containers for up to 3 months

Reheating Methods

• Reheat on the stovetop over low heat, stirring occasionally
• If reheating from frozen, thaw overnight in the fridge before warming

Frequently Asked Questions

Can I make this nut-free?

Yes! Swap the cashews for sunflower seeds or a few tablespoons of tahini for a similar creaminess.

How do I make it thicker or thinner?

For a thicker soup, reduce the amount of liquid slightly. For a thinner consistency, add extra broth or water while blending.

Can I use pre-roasted garlic?

Absolutely! If you have store-bought roasted garlic, use about 5–6 cloves in place of the whole bulb.

Variations & Customizations

Dietary Adaptations

• To make it even lower in carbs, reduce the potato or swap it for extra cauliflower
• For a soy-free version, replace miso paste with coconut aminos

Flavor Twists

• Stir in a pinch of smoked paprika for a hint of smokiness
• Add a splash of coconut milk for an even richer texture
• Blend in a handful of spinach for extra greens

Seasonal/Holiday Versions

• Add roasted pumpkin or butternut squash for a fall-inspired twist
• Garnish with pomegranate seeds for a festive holiday presentation

Conclusion

This 30-Minute Roasted Garlic Cauliflower Chowder is a must-try for anyone looking for a comforting, nourishing meal that comes together effortlessly. It’s creamy, packed with bold flavors, and perfect for meal prep. Whether you enjoy it on its own or pair it with your favorite sides, this soup is sure to become a staple in your kitchen.

If you loved this recipe, don’t forget to check out Creamy Tomato Tortellini Soup, Cozy Chicken Noodle Soup, and Cozy Minestrone Soup for even more delicious soup inspiration.

For more recipe ideas, be sure to follow along on Pinterest! Let me know in the comments how your chowder turned out—I’d love to hear your thoughts.

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