Cauliflower Chowder can be a great way to use cauliflower or a handy recipe for any vegetarians among your collection of friends and relatives.

I first had this in Nova Scotia. I wasn’t looking for a vegetarian chowder among the choices offered at a box luncheon, and ended up with it by accident. It was a nice surprise though, and I was impressed at how the cauliflower was very tender. Its texture reminded me of cooked fish. So this week when we harvested the last cauliflower in the garden, I used it in a chowder.

If you are not avoiding meat, you can use bacon in this recipe to give it a little extra flavor with butter or vegetable oil as an alternative. Otherwise, put it together just as you would any chowder with onions, potatoes, and water or milk. I usually use evaporated milk, the whole can full. Cut the cauliflower fairly small. Feel free to fiddle with the proportions to suit yourself, more or less potato, more or less cauliflower. You could even add in a bit of ham. This freezes nicely, so make some extra for when you need a nice supper or lunch in a hurry. As with most chowders, it is better the next day.

Serve it with crackers or grated cheddar cheese.

Looking for …

Meatloaf. I would like a meatloaf made without veal. Do you make yours with dried breadcrumbs or fresh? Do you cook your onions or mix them in raw? Any recipes and suggestions welcome.

Cauliflower Chowder

Serves 6

3 or 4 slices of bacon, or a small piece of salt pork, chopped finely, or two tablespoons of vegetable oil

1 medium onion, sliced

3 medium potatoes, or about 1 pound, peeled and sliced

1 small head of cauliflower, or about 1 pound, cut small

Water

Milk

Salt and pepper

Fry the bacon or salt pork in the bottom of a heavy pot, and when it is done, layer in onions, potatoes and cauliflower, add water until you can just see it through the ingredients. Bring to a boil, reduce the temperature, and cook until the potato and cauliflower are tender, 10 to 12 minutes. Add the milk, salt and pepper to taste, and bring back up to a simmer, but do not let it boil.