Roasted Cauliflower and Poblano Chowder with Chorizo
Servings: 6
Ingredients
- 1 large head of cauliflower
- 2 poblano peppers
- 1 bulb garlic
- 2 tbsp avocado oil or olive oil (divided)
- 12 oz chorizo sausage
- 1 small yellow onion (diced)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp sea salt
- 32 oz chicken broth
- 2 tbsp apple cider vinegar
- 1/3 cup pumpkin seeds (optional for garnish)
Instructions
- Preheat the oven to 425 degrees. Lightly spray a large baking sheet with cooking spray.
- Prepare the cauliflower by cutting into florets. Spread across the baking sheet along with whole poblano peppers. Drizzle 1 tbsp oil on the peppers and florets.
- Prepare the garlic: peel and discard the outer paper layer of the garlic. Still leaving in tact the each individual clove. Cut about 1/4 inch off the top of the garlic. Drizzle with about 1 tsp oil, and wrap in foil. Place on the baking sheet with the cauliflower or place in the oven indvidually.
- Transfer the baking sheet to the oven. Roast for 20 minutes, and toss the cauliflower so that it roasts evenly. Remove the poblano if the poblano looks well roasted and remove the stem and seeds. Transfer the sheet pan back to the oven and roast for another 15-20 minutes.
- While the veggies are roasting, prepare the chorizo. In a large soup pot, heat to medium and toss in remaining oil. Cook the chorizo until no longer pink, breaking up with a wooden spoon (about 5 minutes). Remove the chorizo from the pot and set aside. Keep the pot hot.
- Now toss in the onion. Cook the onion for 5-7 minutes or until fragrant.
- Once the cauliflower and pepper are done roasting, add to the pot with onion. Press, squeeze, or smash all of the garlic cloves so they come out easily from the skin. Place inside the pot with the other veggies. Sprinkle in the cumin, smoked paprika, and sea salt. Top with chicken broth and apple cider vinegar. Bring a rolling boil, reduce the heat to a simmer. Let simmer for 5 minutes.
- Blend the soup by using an imersion blender or high powered blender until smooth. Pour into individual bowls and top with chorizo and pumpkin seeds (if using).