Ingredients:

  • 1 large head cauliflower (approx. 2 lbs), cut into small florets
  • 2 tbsp avocado oil or melted ghee
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp garlic powder
  • 6 slices thick-cut peppered bacon, chopped
  • 0.5 cup celery, finely diced
  • 2 cloves garlic, minced
  • 4 cups chicken bone broth
  • 4 oz full-fat cream cheese, softened and cubed
  • 0.75 cup heavy whipping cream
  • 1 cup sharp shredded cheddar cheese
  • 0.5 cup full-fat sour cream
  • 0.25 cup fresh chives, snipped
  • shredded cheddar cheese to garnish

Instructions:

  1. Preheat your oven to 400°F (220°C). Toss the cauliflower florets with avocado oil, sea salt, black pepper, and garlic powder on a large rimmed baking sheet.
  2. Roast the cauliflower for 25 minutes, flipping halfway through, until the edges are dark mahogany-colored and tender.
  3. While the cauliflower roasts, place chopped bacon into a cold Dutch oven. Turn heat to medium and fry until the bacon is shattering-crisp. Remove with a slotted spoon and set aside, leaving 2 tablespoons of rendered fat in the pot.
  4. In the same pot with the bacon fat, add the diced celery. Sauté for 5 minutes until softened, then add minced garlic and cook for an additional 60 seconds until fragrant.
  5. Add the chicken bone broth and the roasted cauliflower to the pot. Reserve about 30% of the roasted cauliflower florets if you prefer a chunkier texture.
  6. Stir in the softened cream cheese and heavy whipping cream. Bring to a light simmer for 5-10 minutes.
  7. Use an immersion blender to blend the soup until smooth and velvety. Stir in the reserved cauliflower chunks and half of the crispy bacon.
  8. Ladle the soup into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, the remaining bacon bits, and fresh chives.