Southwest Corn Chowder with Chorizo-Spiced Cauliflower

Happy Friday, everyone! Today I’m sharing with you an incredible vegan recipe that just might convince even the staunchest carnivore to incorporate a few more plants into their day. I dreamed up this southwestern-inspired dish after a family barbecue that ended up with waaaay too much leftover corn. I didn’t get to use that  corn (sad face) but in the future, I know what I’ll be doing with it!

The real game-changer in this recipe is the chorizo-spiced cauliflower. Like I’ve said before, I’m ceaselessly amazed by cauliflower’s magical ability to become anything you tell it to—even sausage crumbles! I was so happy with the results of this little kitchen experiment that I think I actually screamed a little. I then topped some nachos with the chorizo cauli, and let me tell you, it was a GAME. CHANGER. Let’s get a hot and sexy close-up, y’all.

I mean. Look at those crumbles. They’re just begging to be thrown on top of tacos or rolled into enchiladas or… strewn stop a piping hot bowl of Southwest corn chowder? Yep. That sounds about right.

I think you’re going to love this soup. It’s got all the flavors of summer and all the richness of a creamy soup without all the gut-busting dairy. And best of all, it comes together in no time flat, meaning you can spend more time enjoying it, margarita in hand, on a patio where you belong. Cheers to summer—I’m so happy you’re finally here. 💚 What’s your favorite summer recipe?

Southwest Corn Chowder with Chorizo-Spiced Cauliflower

Prep Time: 15 mins   |   Cook Time: 30 mins   |   Serves: 4–6

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium carrot, finely diced
  • 1 poblano pepper, finely diced
  • 4 small redskin potatoes, diced
  • 3–4 cloves garlic, minced
  • 3 cups corn kernels, fresh or frozen
  • 2 cups vegetable stock
  • 2 cups water
  • 1 cup unsweetened almond milk
  • 1/4 tsp cayenne pepper
  • splash of apple cider vinegar
  • optional: 1/8 tsp chipotle chili powder or smoked paprika

For the chorizo-spiced cauliflower:

  • 1/2 large head cauliflower
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/8 tsp ground oregano (or 1/4 tsp dried)
  • pinch cinnamon
  • pinch ground cloves
  • pinch smoked paprika
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and carrot, and sauté for 5–7 minutes, or until vegetables have softened and onions are translucent.
  2. Add potatoes and 3/4 of the poblano pepper (reserve the rest for garnish), and sauté for another 3–4 minutes. Add garlic and corn, as well as salt and pepper to taste, and sauté for 30 seconds.
  3. Add vegetable stock and water. Bring to a boil, then reduce and let simmer for 10–15 minutes, or until potatoes have softened.
  4. While soup is simmering, prepare the chorizo-spiced cauliflower. Cut the cauliflower into very small pieces (about the size of sausage crumbles). In a small bowl, mix together the chorizo spices.
  5. Heat olive oil in a 10-inch skillet over medium-high heat. Add cauliflower and cook for 6–7 minutes, or until cauliflower has softened and browned slightly. Add spices and stir to coat. Add apple cider vinegar, stir, and remove from heat.
  6. Place about 3 cups of the soup into a blender with the almond milk, cayenne, and chipotle chili powder. Blend until smooth and creamy, then add back into pot with a splash of apple cider vinegar and stir together.
  7. Serve in bowls and top with chorizo-spiced cauliflower and diced poblano.

Beer Battered Cauliflower Tacos with Vegan Chipotle Cream

I got a request last week for a way to make vegetables taste good. In my experience, the best way to make anything taste good is by frying it. It certainly won’t be nutritious, but we don’t count calories here at FW. (More on that topic on Wednesday!) So here’s my answer to the tasty vegetable question: beer battered cauli tacos with a killer poblano slaw and some hella chipotle cream that contains no dairy!

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Roasted Salsa Verde

It’s officially (almost) summer time, y’all! Nothing says “summer” to me like recipes that celebrate all the fresh, gorgeous produce the season gives us. (Mediterranean Kale & Bulgur Salad, anyone?) This salsa exemplifies quick, delicious, and seasonal, and it’s so easy anyone could do it! It takes just a few simple ingredients and a couple simple steps. Just think… 30 minutes from now, you could be face-to-face with a bowl of what my mom called “the best salsa I’ve ever eaten in my life.” True story.

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Pink Greek Dressing

There’s a Coney Island restaurant in my hometown that has the best Greek dressing ever. I mean, I dream about this stuff. It’s this beautiful shade of light pink that I’ve never seen anywhere else, and it has these delicious umami notes that you just don’t get in other Greek dressings. When I found out what they used to make it pink, I was shocked. Beet juice!

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Vegan & Gluten Free Banana Oat Pancakes + Morning Gratitude

I’m writing this post the day after I released my blog to the public. When I woke up this morning, I felt so overwhelmed in the best possible way. I never expected people to notice my writing like they did! I assumed people would come for the recipes, but I did not know so many friends and supporters would flock in droves to tell me how proud they were of me. I feel so many things—joy, excitement, and humility, to name a few—but more than anything, I feel so incredibly grateful.

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