Cauliflower Chowder Recipe
4 bacon slices, cooked and chopped
2 tablespoons butter
1 onion, diced
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
1/4 cup flour (any type, including gluten free varieties)
4 cups beef stock (I've also used ham stock)
1 cup milk
1 cauliflower head, roughly chopped
1 bay leaf
1. Place a large Dutch oven or stockpot over medium high heat. Add the butter and let it melt. Add the onion, garlic, celery, and carrots. Saute, stirring often, until the vegetables are tender.
2. Add the cauliflower and bay leaf. Saute, stirring often, for about 4 minutes.
Other good toppings for this chowder include grated cheddar cheese and chopped green onions.
Adapted from a recipe at The Miniature Moose.