Welcome to my blog. I document my adventures in baby, entertainment, travel, style, and food. Hope you have a nice stay!

Roasted Garlic Cauliflower Chowder

Roasted Garlic Cauliflower Chowder

Did you go to the Women's March this weekend?


I'm still going through photos and getting my thoughts together and will have my post about the March up tomorrow.

I got back from D.C. late Saturday night and jumped right back into Mommy-dom. 

We were all pretty exhausted from the weekend so on Sunday I offered to cook dinner. 

I wanted to make some comfort food but not anything unhealthy.

Roasted Garlic Cauliflower Chowder hit all the requirements. 

This chowder takes only 30 minutes TOTAL and you probably have most of the ingredients in your fridge already.

Serves: 4 servings

½ cup raw cashews, soaked for at least 2 hours
1 head cauliflower
1 small potato
1 garlic bulb
2 tablespoons oil
½ cup Sabra Roasted Garlic Hummus
½ cup cooked quinoa
2 cups vegetable broth
2 cups water (+ more as needed)
2 teaspoons miso paste
2 teaspoons nutritional yeast (optional)
Salt + pepper to taste
Additional garlic if desired


Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables
Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.


Women's March On Washington: My Experience

Women's March On Washington: My Experience

What To Watch This Weekend: Southside With You

What To Watch This Weekend: Southside With You