The original recipe is for shrimp chowder from Cooking Light magazine which can be found here. I veganized the recipe by substituting one head of cauliflower for the shrimp and full fat coconut milk for the heavy whipping cream. I also needed to make it gluten free so I used millet flour instead of all purpose. I didn’t have fresh thyme so I used 1/2 tsp dried and I skipped using the celery since it requires so little I wouldn’t have used the leftovers. As far as the directions go I warmed the broth on the stove (working on decreasing microwave use) and cooked everything a few minutes longer to soften up the cauliflower more.
I like how it turned out.