Who doesn’t love trips to the coast? The sounds of the ocean, plenty of R&R, and seafood chowder for dinner every night of the week. Luckily, you don’t have to make the trek for fabulous chowder anymore!! With the help of Australian food stylist Lyndel Miller (and photographer Mindi Cooke), you can whip up a batch at home!! This is a simple, quick, and healthy version of a traditional seafood chowder. Since it uses a whole cauliflower instead of potato or dairy base, it’s lower in calories. Yes… we think that means you can definitely help yourself to seconds:

1 whole cauliflower (with stalks)
6 cups of fish, vegetable, or chicken stock
3 tbs olive oil
2 medium stalks of celery (with tops)
1 yellow onion , finely chopped
14 ounces seafood marinara
1/2 cup pouring cream
Fresh parsley, chopped to serve
Salt and pepper to taste

Trim the cauliflower. Cut the florets into small pieces and place them in a soup pot with chosen stock. Bring to a boil, then lower the heat and simmer uncovered for 15 minutes.

Meanwhile, chop the onion and celery.
Heat the oil in a skillet and add the chopped vegetables.
Saute over a medium heat until soft and just beginning to color.
Add to the soup and simmer for another 10 minutes.
Blend the soup with hand blender. (If you don’t have a hand blender, transfer to blender in batches and blend until smooth, and then return soup to the pot.)
Add the seafood mix, and place over heat to simmer for an additional 10 minutes.
Season with salt and pepper.
Add a sprinkle of fresh parsley.
Serve and enjoy!