Creamy Smoked Salmon Cauliflower Chowder
Serves 415 mins prep25 mins cook
This Whole 30 approved chowder is packed with veggies and flavor. The smoked salmon adds a delightful smoky note that pairs perfectly with jalapeño. A comforting meal perfect for cozy days.
0 servings
What you need
Instructions
1: In a sauce pan, add 2 cups of water, 1 pound cauliflower, and 1/2 cup raw cashews. Bring to a boil, then reduce heat and cover. Simmer for 7 minutes until cauliflower is tender. Blend until very smooth and set aside. 2: In another larger sauce pan, heat 1 tablespoon olive oil over medium high. Add 1 medium chopped onion and sauté for about 3 minutes. Then add 3 cloves minced garlic and sauté another minute. 3: Add 2 teaspoons minced jalapeños and 1 cup chopped gold potatoes, and toss. 4: Add 2 cups of broth, the cashew/cauliflower mixture, 1 teaspoon cumin, 1 teaspoon lime juice, 1/4 cup cilantro, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil then reduce heat. Simmer for about 15 minutes until potatoes are tender. 5: Add 8-12 ounces of hot smoked salmon (or add to individual bowls). Serve with avocado, cilantro, jalapeños, and lime.View original recipe