Cauliflower Veggie Chowdah

I know, I know. I just posted a chowdah recipe, like, 2 months ago.

But when I saw this potato-free version on That Was Vegan?, I had to try it! Many clients I work with look for carb-free meals, and that means no potatoes. Though I am mildly addicted to potatoes, they usually leave me feeling bloated. And so, a cauliflower substitute definitely appealed to me, and my cooking clients.

I changed this recipe up a bit, but OMG was it amazing. Even better than my original version, I think!

1 head cauliflower, chopped into small florets (not too much stem)

4 cups coconut milk

1 cup vegetable broth, plus 1/3 cup

2 cups frozen organic corn

2 cups chopped yellow onion

1 1/2 cups diced carrots

1 1/2 cups frozen organic peas

1 cup diced celery

1/4 cup almond or chickpea flour

3 tbsp olive oil

1 tsp garlic powder

1 tsp all purpose seasoning

1 tsp sea salt

1/2 tsp black pepper

Bay leaf

• Over medium heat, cook olive oil and almond flour in a large saucepan and whisk together for 2 minutes
• Add garlic powder, then 1/3 cup broth, onions, carrots and celery and cook for about 8 minutes, stirring frequently
• Add all remaining ingredients and bring to a boil
• Reduce to low/medium heat and simmer, uncovered, for at least 30 minutes (soup will be creamier if you let simmer for longer though!)