- 8 slices center-cut bacon, chopped (half used for garnish)
- 1/2 small onion, chopped OR 1 teaspoon onion powder
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- salt & pepper
- 4 cups shredded or grated cauliflower (1/2 large head)
- 2 Tablespoons water
- 2 Tablespoons almond flour
- 2 cups chicken broth, divided
- 2 cups heavy cream
- 3-4 dashes hot sauce (or more or less)
- 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
- 2 green onions, chopped (optional)
1. Start the Bacon-Cheddar Cauliflower Chowder by chopping 1 celery stalk and 2 garlic cloves. Use a food processor for all the prep work in this recipe so, instead of repeating this 100 times, just know that you can hand chop / use a box or flat grater for everything.
2. Remove the celery and garlic to a plate or bowl, then fit the processor with a grating blade and grate 1/2 head of cauliflower, to equal 4 cups grated cauliflower. Chop the cauliflower up real small.
3. Next grate up 2-1/2 cups sharp cheddar cheese to be used in both the chowder, and as a garnish.
4. Next, chop up 8 strips center-cut bacon, to be used in both the chowder and as a garnish.
5. Heat a big ol’ soup pot over medium heat, then add the chopped bacon and let it cook low and slow until it’s nice and crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, then remove all but 1 Tablespoon drippings from the pot.
6. Next add the chopped celery and garlic, season with salt and pepper, then saute until the celery is nice and tender, about 4-5 minutes.
7. Add the grated cauliflower to the pot, along with 1 teaspoon onion powder and 2 Tablespoons water, then season with more salt and pepper, and place a lid on the pot to steam the cauliflower until tender. This will take between 5-7 minutes, and just give it a stir every now and again.
8. Once the cauliflower is tender, add in 1-3/4 cup chicken broth and 2 cups heavy cream. Also throw in a dash (or 3, or 30) of your favorite hot sauce. This will give the chowder a fabulous flavor, and pretty orange color.
9. Bring the chowder up to a boil then slowly drizzle in 2 Tablespoons flour whisked into 1/4 cup chicken broth while stirring constantly.
10. Finally, turn off the heat then stir in 2 cups shredded cheddar cheese until smooth, then stir in half the cooked bacon. Taste, then add more salt, pepper, and/or hot sauce if necessary.
Ladle the thickened, cheese and bacon-laced cauliflower chowder into bowls, then top with remaining shredded cheese, cooked bacon, and sliced green onions (or chopped parsley,
Original Recipe Source: iowagirleats.com