Vegan Buffalo Cauliflower Chowder with Herbed Crostini

Silky smooth yet hearty with a nice kick of heat. Bring on Monday Night Football!

VEGAN BUFFALO CAULIFLOWER CHOWDER:
2 tablespoons olive oil
1 medium yellow onion, diced (about 2 cups)
2 medium carrots, diced
2 medium stalks celery, diced
2 medium cloves garlic, minced
1/2 teaspoon smoked paprika
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 cups low-sodium vegetable broth
4 cups cauliflower florets, cut into 1/2-inch pieces
3 medium Yukon Gold potatoes (about 1 pound), cut into 1/2 inch cubes
3 tablespoons red hot sauce (more or less, to taste)
1 cup Silk unsweetened almondmilk
1/4 cup chopped Italian parsley
Optional toppings such as sliced scallions, roasted cauliflower, chives, blue cheese (if not vegan), or a few extra drops of red hot sauce

HERBED CROSTINI:
1/2 baguette, sliced thin (about 1/4-inch)
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh dill
1/8 teaspoon kosher salt

View the full recipe at Kitchen Treaty →