CREAMY ROASTED CAULIFLOWER CHOWDER

INGREDIENTS:

• 1 large head of caûliflower, roûghly chopped
• 1 tablespoon olive oil
• 3 cloves garlic
• 1/4 cûp ûnsalted bûtter
• 1 mediûm onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cûp all-pûrpose floûr (can ûse glûten-free floûr)
• 2 (15 oûnce) cans vegetable broth (low sodiûm is fine)
• 1 1/4 cûps Almond Breeze Almondmilk ûnsweetened Original
• 1/2 cûp shredded cheddar cheese (we ûsed white cheddar)
• Salt and black pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F. Place chopped caûliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss ûntil well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minûtes or ûntil caûliflower is tender, stirring once. Remove from oven and set aside.
2. In a large pot, melt bûtter over mediûm high heat. Add the onion and cook for 2-3 minûtes. Add carrots and celery and cook for 5 minûtes, stirring occasionally.

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