Thick, rich and chunky–just like chowder should be!
Paired with Japanese yams (sweet potatoes), the sautéed-cauliflower cream goes a long way to add depth of flavor. Serve it ‘as is,’ or with a minced dill garnish, or crushed chipotle peppers (for a smoky flavor) or a sprig of thyme…or whatever else your creative mind can think of. 🙂
Inspired by April McGregor’s chowder recipe in her book, Sweet Potatoes, this recipe was modified to fit within our family’s dietary constraints. Gluten free, grain free, allium free (no onions or garlic), corn free, soy free, plant-based & vegan, nut free, nightshade free and yummy!
Let’s begin! Jump to Recipe
Prepare the Cauliflower Cream
Saute 4 cups of cauliflower in oil until tender and golden. Blend with 1 cup of water until pureed into a cream.
Note: Due to variations in blenders (high speed vs. standard), you might need more water to achieve the desired creamy consistency. In this case, I recommend adjusting the Cauliflower Cream to Water ratio in the Chowder recipe. For instance, you might end up using 2 cups of Cauliflower Cream and 1/2 a cup of water.
Prepare the Chowder
Saute the cabbage in oil until tender and browned on the edges. Add carrots and celery and saute for a minute more. Add the chopped yams, water, celery salt and salt. Cover and simmer for 8-10 minutes, or until the yams are fully cooked through and tender.
Note: For a less chunky chowder, reduce the yam quantity by 1/2 cup.
Note: Adjust the water content in the chowder based on how much water was used in the cauliflower cream recipe. If you’re uncertain, start with 1/2 cup of water and incrementally add up to 1/2 cup more, as needed, until you reach the desired consistency.
Add the cauliflower cream and lemon juice. Simmer for 1 minute more. Garnish and/or stir in any herbs or spices you’d like on top. Let rest for 5 minutes.
Serve!
Yam Chowder
Ingredients
Cauliflower Cream
- 4 cups chopped, fresh or frozen cauliflower
- 2 tbsp oil
- 1 cup water
Yam Chowder
- 2 tbsp oil
- 0.5 cup chopped cabbage
- 0.25 cup finely chopped carrots
- 0.5 cup finely chopped celery
- 2.5 cups yams (I used the kind with the purple skin) (2 cups for a less chunky version)
- 1 cup water
- 0.25 tsp celery salt (to taste…no more than 0.5 tsp)
- 0.5 tsp salt (to taste)
- 1.5 cups cauliflower cream
- 2 tsp lemon juice (to taste)
- garnish
Instructions
Cauliflower Cream
- Saute cauliflower in 2 tablespoons oil until browned and tender. Blend with 1 cup of water until pureed and creamy. Set to the side.
Yam Chowder
- Saute cabbage in 2 tablespoons of oil until tender and browned at the edges. Add carrots and celery and saute for 1 minute more.
- Add the chopped yams, water, celery salt and salt. Simmer for 8 minutes or until the yams are soft and tender.
- Stir in 1.5 cups of cauliflower cream. Simmer for 1 minute more.
- Add lemon juice and salt taste as well as any herbs, spices or garnish you like. We enjoy this with just a sprinkle of minced dill but ground chipotle pepper is also nice if you like a bit of a smoky flavor.
- Let rest for 5 minutes. Serve!
Notes
Actual nutrition facts will vary based on the exact ingredients and quantities used, as well as natural variations in raw ingredients.
Corrected recipe typo and updated recipe notes on 2/22/19
