Creamy Cauliflower Chowder Serves 4

--- For the chowder:
3 tablespoons olive oil
1 medium onion, diced
2 teaspoons sea salt
1 medium cauliflower, cut into florets (approximately 6 cups)
3 cloves garlic, minced
1/4 cup oat flour
1/4 cup nutritional yeast
4 cups vegetable broth

--- For the roasted potatoes:
1 pound baby golden potatoes, halved
2 tablespoons olive oil
1 teaspoon sea salt

--- Method
To make the chowder: Warm olive oil in a medium pot over medium heat. Add onion and salt and cook for 2 minutes, stirring occasionally. Add cauliflower florets and continue to cook for additional 5 minutes.

Add garlic, flour, and nutritional yeast and cook for an additional minute. Add broth and bring mixture to a simmer. Cook, covered, for 20-25 minutes, or until cauliflower is tender. While the soup cooks, prepare the potatoes.

To make the potatoes: Preheat oven to 375F. Line a baking tray with parchment paper. Toss potatoes with olive oil and salt. Spread into a single layer on prepared baking tray. Roast for 25 minutes, or until cooked through and golden.

Serve chowder hot, garnished with roasted baby golden potatoes.