Creamy Cauliflower & Sweet Potato Chowder

4 cups small cauliflower florets (from ½ of a medium head of cauliflower)
2 tablespoons olive oil, divided
sea salt and ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika, divided
2 medium shallots, small dice 
2 sticks celery, sliced
1 medium carrot, peeled and sliced
3 cloves garlic, minced
1 tablespoon capers, minced
½ teaspoon dried thyme
½ teaspoon dried tarragon
1 teaspoon sweet paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
2 tablespoons nutritional yeast
1 tablespoon tomato paste
1 tablespoon grainy mustard
2 medium sweet potatoes, peeled and chopped into 2-inch pieces
3 cups vegetable stock
1 cup cream
1 teaspoon light miso
1 teaspoon lemon juice
chopped chives, for garnish
 
Preheat the oven to 220°C. Place all of the cauliflower on a baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and add the garlic powder and ½ teaspoon of the smoked paprika. Toss to coat and roast in the oven until golden brown on the edges and tender, about 25 minutes. Set aside.

Heat a heavy-bottomed, Dutch oven-style pot over medium heat. Pour in the remaining tablespoon of olive oil and swirl it around. Add the shallots to the pot and sauté until very soft and translucent, about 5 minutes. Add the celery and carrots, and sauté for another 2 minutes. Season with salt and pepper.

To the pot, add the following: the remaining ½ teaspoon of smoked paprika, garlic, capers, dried thyme, tarragon, sweet paprika, ground cumin, cayenne, and nutritional yeast. Keep stirring and sautéing for another minute, or until the garlic is very fragrant.

Add the tomato paste and mustard to the pot and sauté for another minute or so, just to get the raw tin-like flavour out of the tomato paste.

Add the sweet potatoes to the pot and stir to coat. Season liberally with salt and pepper again.

Add the vegetable stock and cream to the pot and stir. Place a lid on top so that it's partially covering the pot. bring the chowder to a boil and then lower the heat to a simmer. Cook until the pieces of sweet potato are tender, about 20-25 minutes. Check in on the pot here and there and stir up the chowder.

Once the sweet potatoes are tender, carefully ladle about 1/3 of the chowder into an upright blender. Add 1/3 of the roasted cauliflower to the blender as well. Blend this mixture until completely smooth and add it back into the pot. Add the remaining roasted cauliflower back into the pot as well. Stir it up!

Bring the finished chowder to a boil and stir in the miso, lemon juice. Check for seasoning and adjust if necessary. Garnish the chowder with chopped chives and enjoy!

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