Monkfish and Cauliflower Chowder
Ingredients
- 1 medium head of cauliflower
- ¼ cup olive oil, plus more
- 2 medium leeks, white and pale-green parts only, sliced into ¼-inch-thick rounds
- 4 garlic cloves, thinly sliced
- 2 14.5-ounce cans cherry tomatoes
- 1 cup low-sodium chicken broth
- 1½ pounds monkfish or cod, cut into 1–2-inch pieces
- ¼ cup chopped pitted green olives
- ¼ cup tarragon leaves
- Baguette (for serving)
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