Creamy Cauliflower Soup

I was never a fan of albino broccoli - cauliflower "faux-tatoes" didn't impress me and I'd rather eat steamed broccoli than that white stuff. But then in a low carb desperation, I tried cauliflower bread and my eyes opened to the possibilities. Even my super picky father-in-law loves it. I tried cauliflower mock and cheese and it was pretty tasty too.

So last night I eyed the head of cauliflower I'd planned to rice for a few batches of that delectable bread and decided to make soup instead.

I had some bacon ends and pieces (a great money saver) on hand. While frying the bacon in a deep stock pot, I boiled the cauliflower to save time. It's best to cook the cauliflower in the broth if you want to reserve the nutrients leached by boiling vegetables.

Once the bacon was done, I sauteed onion, celery and garlic until translucent, then added spices. Next, I added broth and the tender cauliflower and brought it to a boil. When I reduced the heat, I added evaporated milk and cream cheese and simmered for awhile. Before adding the cheddar and broccoli, I used my emulsion blender to get the soup to its desired consistency. Such a great way to camouflage a ton of veggies!

Ingredients

Bacon, for topping if desired. Reserve grease for sauteing or substitute with oil of your choice

1 head cauliflower

1 medium onion

2 stalks celery

2-3 cloves garlic

1 tsp Garam masala

Red pepper flakes, adjust depending on desired heat

1/2 tsp dried ginger or small knuckle grated fresh ginger
1 tsp paprika

1 pinch cinnamon

1 tsp turmeric

1 pinch nutmeg

4 cups chicken or vegetable broth

1/2 cup evaporated milk or coconut milk

4 oz cream cheese

3 cups broccoli

1-2 cups grated cheese plus additional for topping (I used Tillamook cheddar.)