Roasted Cauliflower Chicken Chowder
by Vicki Brunsvold, Tastemaker in Residence
This hearty and healthy nutrient-rich cauliflower soup is filled with chunks of potatoes, chicken, peppery arugula, and topped with crispy bacon. Enjoy both the benefits of anti-inflammatory turmeric and the antioxidants of arugula in this delicious chowder.
Ingredients
1 large cauliflower, cut into florets
2-3 Tbsp olive oil
2 tsp Kosher salt, divided
4 slices bacon, use a good quality such as Nueske’s
1 large onion, diced
3 medium red-skinned potatoes, diced
1/2 tsp ground white pepper
1 tsp chili pepper flakes
6 cups chicken stock
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp turmeric, more to taste
1 Rotisserie chicken, meat shredded and diced
3 cups arugula
Instructions
Heat oven to 450. Toss cauliflower florets with olive oil and 1 teaspoon salt. Spread out on rimmed sheet pan and roast for about 35-40 minutes.
Cook bacon in large stock pot until crispy. Remove with slotted spoon to plate, leaving fat in pot.
Add onion to stock pot, cooking until translucent, about 2-3 minutes. Add potato, salt, pepper and chili flakes, continuing to cook for a few more minutes until the potatoes start to color slightly.
Add roasted cauliflower, chicken stock, and remaining spices and bring to a boil. Reduce heat and simmer until potatoes are soft.
Using emulsifier, blend until smooth in consistency, leaving a few chunks of cauliflower and potato.
Add chicken chunks and arugula, warming gently until the arugula is completely wilted. Adjust seasonings to taste.
Serve with sprinkle of crispy bacon.