Lunche for 6
Roasted Cauliflower Chowder
$6.50for 455 minServes 6
Roasted cauliflower and garlic join sautéed vegetables in a creamy broth thickened with flour and finished with cheddar.
Photo: skinnytaste.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Cauliflower, 1$3.29 each typical | 1 | $3.29Typical price |
 | Garlic, 0.25$0.75 each typical | 0.25 | $0.22Typical price |
 | Butter, 1 oz$0.40/oz typical | 1 oz | $0.40Typical price |
 | Onions, 0.4 lb$1.29/lb typical | 0.4 lb | $0.52Typical price |
 | Carrots, 0.3 lb$1.09/lb typical | 0.3 lb | $0.34Typical price |
 | Celery, 0.25$2.29 each typical | 0.25 | $0.43Typical price |
 | Broth, 29 oz$0.07/oz typical | 29 oz | $2.03Typical price |
 | Milk, 11 oz$0.04/oz typical | 11 oz | $0.42Typical price |
 | Cheddar and shredded cheese, 2 oz$0.30/oz typical | 2 oz | $0.60Typical price |
| Total for the servings shown | $9.75 | ||
Swaps
- Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap cheddar and shredded cheese for mozzarellaabout the same price
- Swap milk for almondabout $0.01/oz more at typical prices
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blendsFlour
Not included in the cost.
- 55 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
AmericanVegetarianBudgetLunchesBack to schoolCold-weather comfortWinter
Typical price
$1.62 per serving$6.50 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 head cauliflower
- 3 cloves garlic
- 1 tbsp extra-virgin olive oil
- kosher salt and freshly ground
- black pepper
- 2 tbsp unsalted butter
- 1 yellow onion
- 2 carrots
- 2 stalks celery
- 1 dried bay leaf
- 1/2 tsp dried thyme
- 1/4 cup all-purpose flour
- 3 1/2 cups vegetable broth
- 1 1/4 cups milk
- 1/2 cup shredded cheddar cheese
Steps
- Heat the oven to 425 F, toss the cauliflower and garlic with olive oil, salt, and pepper, and roast on a baking sheet for 20 minutes.
- Melt the butter in a 5-quart pot over medium heat, then cook the onion, carrots, and celery for 6 minutes.
- Stir in the flour and thyme, and cook for 1 minute.
- Gradually stir in the broth and milk, add the bay leaf and roasted cauliflower, and simmer for 15 minutes.
- Remove the bay leaf and blend half the chowder until smooth, then return it to the pot.
- Stir in the cheddar over low heat for 3 minutes until melted, and season with salt and pepper.
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