Cauliflower Chowder

Start to finish: 45 minutes
Impresses: 4

Ingredients
4 slices thick-cut bacon, sliced into strips
2 tablespoons butter, divided
½ yellow onion, diced
2 cloves garlic, minced
1 head cauliflower, cut into florets
1 teaspoon fresh sage, minced
2 teaspoons salt
1 teaspoon black pepper
3 cups chicken bone broth (or chicken stock), divided
1 cup heavy cream
½ cup white cheddar, shredded
2 green onions, sliced
Toasted baguette, for serving

Method
Heat a heavy saucepan over medium heat. Once hot, add bacon strips and cook until crisp, about 8–10 minutes. Remove bacon from pan and let drain on a paper-towel lined plate. Leave bacon drippings in the pan.

Add 1 tablespoon butter and diced onion. Saute until translucent, about 5–7 minutes. Add minced garlic and stir to combine. Add in remaining 1 tablespoon butter, cauliflower, sage, salt and pepper, and stir to combine. Saute 3–4 minutes or until cauliflower starts to brown slightly.

Pour in 2½ cups bone broth and bring to a boil. Cover and reduce heat to medium-low. Simmer until cauliflower is tender, about 10 minutes. Remove from heat and carefully ladle half of the cauliflower mixture into a blender. Top with remaining ½ cup bone broth. Cover the blender top with a clean kitchen towel and blend until smooth.

Pour mixture back into pot and return to heat. While stirring, slowly pour in heavy cream. Add white cheddar and mix until melted. Serve topped with bacon, green onions and a slice of toasted baguette.