Recipe

Step 1: Preheat the oven to 350°F.

Step 2: Put half the potatoes on a rimmed baking sheet.

Step 3: Pick out 3 cups bite-size cauliflower florets and combine them with the broccoli romanesco and broccoli rabe on another rimmed baking sheet (set aside any broccoli rabe flowers).

Step 4: Chop the remaining cauliflower and set aside. Drizzle 1 tbsp of the oil and sprinkle 1 tsp of the salt over each baking sheet.

Step 5: Roast the vegetables, stirring often, until golden brown and tender when pierced with a fork, about 20 minutes for the mixed vegetables and 25 minutes for the potatoes.

Step 6: Meanwhile, heat the remaining 1 tbsp oil in a large pot over medium heat. Add the garlic and onion and cook, stirring often, until translucent, about 5 minutes. Add the remaining potatoes, the chopped cauliflower, and 6 cups water and bring to a simmer. Cover and cook until the vegetables are tender, about 15 minutes. Remove from the heat and let cool slightly.

Step 7: Working in batches, ladle about 2 cups of the liquid and vegetables into a blender and process until smooth. Pour through a fine-mesh strainer set over a large bowl, using the back of the ladle to push the soup through.

Step 8: Pour the purée back into the pot and bring to a simmer over low heat. Stir in the cream and the remaining 1 tsp salt, then add the roasted vegetables and heat through.

Step 9: Serve the chowder in deep soup bowls, drizzled with oil and sprinkled with chopped rosemary and broccoli rabe and rosemary flowers.

Reprinted with permission from Margo True and Sunset Magazine’s The One-Block Feast (2011 Ten Speed Press).