Cauliflower “Baked Potato” Soup

It’s chilly outside and Los Angeles has been getting a lot of rain! A hearty soup is always a nice accompaniment to gloomy weather. If you’re like me, you crave heavy comfort food when it’s cold out, but we all know that loading up on carbohydrates and starch is not the best choice. So, how do you fulfill your need for hearty food while staying healthy? CAULIFLOWER.

Cauliflower is an incredibly versatile vegetable can take many shapes. It can be used an alternative for pizza crust, mashed potatoes, rice, and so much more.

✿ It is a great source of vitamin c and manganese, which have antioxidant properties; a wonderful source of vitamin k and omega-3, which have anti-inflammatory properties; and a hearty source of fiber, which is great for digestive system support.

In this recipe, we use cauliflower as a replacement for starchy potatoes, which allows us to indulge a bit more with cheddar cheese and bacon. All you need is a food processor or blender and a big pot!

Ingredients:

• 8 slices of bacon (center-cut preferred)
• 1/2 an onion (we used yellow)
• 2 garlic cloves
• 1 small-medium cauliflower head
• 2 tablespoons flour (you can use gluten-free flour if needed)
• 2 cups shredded cheddar cheese
• 2 cups chicken stock
• 2 cups of your choice of milk (we used almond milk, but soy works as well)
• 2 tablespoons of water
• Salt & pepper to taste
• Hot sauce of choice to taste

Directions:

Take any green leaves off of your cauliflower head and then rinse in water. Once clean, chop up into chunks that will fit comfortably in your food processor. Pulse the cauliflower until it is in small grain-like pieces. It took me a couple of rounds because I have a small food processor. Once you’ve grated the entire head of cauliflower, set aside.

Chop up your onion and garlic (I threw them into the food processor for an easy prep) and set aside. In a bowl, whisk together flour and 1/4 cup chicken broth and set aside. Take your bacon slices and chop into small chunks.

Throw the bacon into a pan at medium-low heat and cook to your preference of crispiness. Remove the bacon and place on a plate that is lined with paper towels so that the excess fat drips off. Take 2 tablespoons of remaining fat from the pan and place into the large pot you will be using for the soup.

Cook the onions and garlic in the pot on medium-low heat until the onions become translucent. Once cooked, mix in all of the grated cauliflower and the water. Place a lid and allow the cauliflower and veggies to steam, about 5-7 minutes, stirring a couple of times. Once tender, add remaining chicken stock and milk and bring heat up to a boil.

Once the mixture has reached a boil, slowly whisk in flour mixture and bring heat down to a simmer. Allow to simmer, while occasionally stirring, until the mixture has become your desired thickness. Turn off the heat and stir in the cheese, a few dashes of hot sauce, and bacon bits (leave a few for garnish). Serve in a big bowl and ENJOY!

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Source: The World’s Healthiest Foods