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Cheesy Cauliflower Soup
A low-carb vegetarian alternative to the popular potato soup that can easily be made gluten free as well!
In a large stock pot, heat the olive oil over medium heat. Add garlic and cook until lightly browned, about 1 minute. Add the cauliflower and onion powder. Stir to combine. Add the water and cover to steam the cauliflower until tender, stirring occasionally for 5-7 minutes.
While the cauliflower is steaming, combine the flour with 1/4 Cup of the vegetable stock set aside.
Once the cauliflower is tender, add the remaining vegetable stock to the pot along with the milk. Increase the heat and bring to a boil. Add the flour mixture, lower the heat back down and simmer about 5 minutes until thickened.
Turn off the heat and gradually mix in the cheddar cheese stirring until smooth. Taste and add salt and pepper as needed. Serve hot, topped with extra cheese and/or scallions if desired.