1 small head cauliflower, cut into florets

1 Red Pepper sliced

2 tablespoons oil

salt and pepper to taste

1 tablespoon oil

1 medium onion, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

3 cups vegetable or chicken broth

1 cup aged white cheddar, shredded

1 cup unsweetened almond milk

salt and pepper to taste

BACON (Garnish) Optional


1) Toss the cauliflower florets and red pepper in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

2) Roast the cauliflower  and red peppers in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

3) Heat the oil in a large sauce pan over medium heat, add the onion and sauté until tender, about 5-7 minutes.

4) Add the garlic and thyme and saute until fragrant, about a minute.

5) Add the broth, deglaze the pan.

6) Once Cauliflower is done in oven Puree in food processer (if available or use a stick blender in pot) if you like a smoother texture. Add a bit of Stock to help reach desired consistency. 

7) Add pureed mix back to pot. Add the remaining veggie or chicken stock. Bring to a boil then let simmer for 20 minutes.

8)Mix in the cheese, let it melt without bringing it to boil again.

9) Mix in the milk, season with salt and pepper and remove from heat.

NUTRITIONAL INFO: Makes 4 + Servings

CALORIES: 237  CARBS: 8.8g Fat 12.6 Protein: 7.3

Add One slice of Bacon crumbled per serving (add 30-45 cal, +3g protein, +3.2g fat-check package of product for accurate calories to add).