Ingredients

The following ingredients have 4 Servings
  • 4 Tablespoons Butter ((divided))
  • 1 Onion ((diced))
  • 3 Garlic Cloves ((minced or 1/2 teaspoon Garlic Powder))
  • 1 large head Cauliflower, chopped ((about 2 to 2 1/2 lbs))
  • 4 cups Chicken Broth
  • 3 Tablespoons Flour ((or cornstarch))
  • 2 cups Half-n-Half
  • 1 cup Whole Milk
  • 1 1/2 teaspoons Stone Ground Mustard ((or dijon))
  • 1-2 teaspoons Salt
  • 1 teaspoon Pepper
  • 3 cups Sharp Cheddar Cheese ((or 2 cups cheddar, 1 cup Pepper Jack Cheese))
  • 6 Slices Bacon ((cooked until crispy and crumbled))
  • Sharp Cheddar Cheese

Instruction

  • In a large pot over medium-high heat, add 2 Tablespoons of butter and let melt. Add onion and saute for 5-7 minutes. Add garlic and chopped cauliflower.  Saute for 2-3 minutes. 
  • Add chicken broth and cover with lid. Simmer for 15-20 minutes, or until the cauliflower is tender. 
  • Meanwhile, make a roux in another pot.  Heat remaining 2 Tablespoons of butter and flour over medium-low heat.  Once it makes a paste, add half-n-half and whole milk. Stir in mustard, salt, and pepper. Let thicken for 8-10 minutes.  
  • Once cauliflower is tender, carefully transfer to a blender or use an immersion blender to puree.  I use a measuring cup to transfer one cup at a time. Make sure to vent the blender and not fill it too much since it does expand.  
  • Stir cauliflower puree into cream mixture. Add cheese and stir together. Season to taste. Serve with crispy bacon and extra cheddar cheese.