Cauliflower Chowder

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1 head cauliflower, roughly chopped

2 garlic cloves, minced

1 onion, diced

2 carrots, peeled and chopped

2 celery stalks, diced

4 cups chicken stock

1 cup coconut milk

1¼ tsp. ground cumin

1 tsp. ground turmeric

½ tsp. ground coriander

fresh dill, to taste (optional)

4 bacon slices, cooked and crumbled

cooking fat

sea salt and freshly ground black pepper


1. Melt some cooking fat in a large saucepan placed over a medium heat.

2. Add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).

3. Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.

4. Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.

5. Bring to a boil then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.

6. Season to taste and serve garnished with bacon and fresh dill to taste.

Bon Appetit!

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