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
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/