This recipe was adapted by Kerri Cole to be IC friendly (from @skinnytaste).
1 large head cauliflower, cored and roughly chopped
3 garlic cloves (with skin on)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground
2 tablespoons unsalted butter
2 medium carrots, chopped
2 celery stalks, chopped
1 dried bay leaf
½ teaspoon dried thyme
¼ cup all-purpose flour (can use gluten-free flour if needed)
3½ cups chicken broth
1¼ cups milk
½ cup shredded mild cheddar cheese
1. Preheat the oven to 400°F.
2. Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss until well coated. Spread out the cauliflower and garlic in a single layer to avoid steaming.
3. Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.
4. When cool enough to handle, remove the garlic from its skin and finely chop.
5. In a large pot, melt the butter over medium heat. Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and dried thyme. Sprinkle the flour over the vegetables and mix to combine.
6. Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Add chicken boullion for flavor if you’d like. Cook for 10 minutes.
7. Stir in the milk and cheese and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Season with salt and pepper to taste.
8. Discard the bay leaf. Ladle the chowder into bowls and serve warm.