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Roasted Cauliflower and White Bean Chowder {Instant Pot pressure cooker}

You will love the amazing depth of flavor in this rich vegan roasted cauliflower and white bean chowder. With both charred and pickled cauliflower–that’s stellar layering! Use the Instant Pot pressure cooker to cut simmer time by a third.

Roasted Cauliflower and White Bean Chowder

Darkly blistered cauliflower, from the oven or your grill, gets this tasty slurpable vegetable chowder started. Chunky with potatoes and white beans, it’s finished with wilted sharp bitter spinach and a salty lemony cauliflower relish.


The cauliflower is used 3 ways. 1/3 cup is for the pickled relish, 2 slabs are charred, and the remainder gets coarsely chopped and cooked in the broth with the potato.

After the vegetables are tender, blend some of them with the broth, for creamy-chunky chowder-y-ness. Both spinach and parsley add eye-catching color. There’s enough protein from the tender white beans to make it a simple dinner soup.

ingredients for Roasted Cauliflower and White Bean Chowder

Roasted Cauliflower and White Bean Chowder notes:

  • Char the cauliflower slabs under a broiler, or on a grill, high flame.
  • Be sure to puree a portion of the cooked veggies with the hot broth, then pour it back into the pot. That step turns what would be soup, into chowdery thick and chunky.
  • Use the pressure cooker (affiliate link) to cut the “simmer” time down. Quick release after 6 minutes under pressure.
  • Keep it easy: For broth, use instant vegetable bouillon (affiliate link) dissolved in hot water.
charred cauliflower for Roasted Cauliflower and White Bean Chowder
  • Loosely adapted from a recipe by Amanda Cohen of Dirt Candy, the New York restaurant. Dirt Candy—can you dig that name for a vegetarian restaurant?
  • Chef Amanda tops her stew with grated cheddar cheese, which would play well with cauliflower and white beans. I left out the cheese garnish to make this soup vegan. If you eat cheese, bring in that salty creamy dimension.
  • Dirt Candy, the cookbook (affiliate link), illustrated in black and white comic-style graphics, teems with tricks to transform vegetables from ordinary sides to daring enticing meals.

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  • Corinne

    Another home run, Letty! We loved this- didn’t purée any of it, just left it chunky. Wasn’t sure about the “pickled” garnish, but it added a lot and was wonderful. I put the spinach in the pot at the same time as the charred cauliflower- was perfect. Thanks for the great tastes! (It was all I could do to not eat all the charred cauliflower before it was time to add it to the pot!) Reply · 10 October, 2017

    • Thank you Corinne. I’m glad you enjoyed this recipe–I appreciate your comments! Reply · 10 October, 2017

      • corinne crandall

        Update: We enjoyed this again tonight but I didn’t have any celery so I added some carrots for color and it was great! Reply · 19 December, 2018

        • Love to know you have a winning recipe that you keep going back to. Thank you for the note. Reply · 19 December, 2018

  • Letty, thanks! Very tasty chowder turned out. Very cool photos! Reply · 28 March, 2019

    • Thank you Alyssa! I’m glad you enjoyed it! Reply · 28 March, 2019

4.72 from 7 votes (4 ratings without comment)

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