Easy Roasted Cauliflower Chowder

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I found a recipe for cauliflower chowder on PINTEREST that I was planning to use but managed to use half of the ingredients for a great cauliflower chowder.

2 cups cauliflower
1 small potato
1 garlic bulb
olive oil
dried garlic
salt and pepper
2 cups water

Cut up the cauliflower into small florets and peel and chop up potato.  Put in a baking dish or roasting pan and sprinkle liberally with olive oil, salt, and pepper.

Cut the top off the garlic bulb and pour olive oil over it, salt and pepper and wrap in foil. Place in baking dish or roasting pan with cauliflower/potato mixture.

Roast cauliflower/potatoes in a 425F oven 20-30 minutes.

When cauliflower is browned and potato is soft remove from oven.  Let the ingredients cool.

Since it was handy, I put the cooled ingredients in my crockpot and added two cups of water and the garlic bulb (removing skin).  Puree until smooth.

Add more salt and pepper to taste.

This made 3 cups of rich, thick, and delicious chowder or 2 servings.

The original source for this recipes is by Simply Quinoa at http://simplyquinoa.com/30-minute-roasted-garlic-cauliflower-chowder/

Easy Broccoli Salad (my version)

1 pkg. of Mann’s Rainbow Salad (cauliflower, broccoli,  carrots, and red cabbage)
1/4 cup bacon, cooked, drained, and crumbled
1/4 cup craisins or raisins
1/4 cup diced red onion
1/4-1/2 cup Shredded Cheddar cheese

Dressing:
3/4 cup salad dressing (or mayo)
1/4 cup white vinegar
2-4 tablespoons white sugar

Rinse salad. Put salad in a medium sized salad bowl. Add onion and cranberries.

In a separate bowl mix the mayo, vinegar, and sugar.

Add the dressing mixture to the salad and mix.

Top with bacon and cheese.

Refrigerate and serve cold.

CT

Created by me. Eat at your own risk! LOL

Note:   I took photo before adding bacon and cheese!