Render some bacon in the biggest pot you own, because you're gonna want to double batch this sucker: I used 4 slices I think, but only because that was all I had left
Add about a cup of chopped onions, and a healthy dose of my famous seasoning (chili powder, paprika, garlic powder, onion powder and S+P) cook in bacon grease until soft.
Add a roughly chopped up head of cauliflower along with 8 cups of chicken broth (or whatever)
Cook uncovered until cauli is soft, let cool.
In the meantime, chop up whatever you want to use for the chunky bits (I used potatoes and carrots, but would use turnips instead of the potatoes next time) throw them in a pan with LOTS of EVOO or coconut oil or whatever, salt and add a few unskinned cloves of garlic, and roast until tender at 325. (I covered for the first 40 mins or so, then uncovered for 20)
Once the cauli broth is cooled, blend in batches until silky-smooth. Combine this with the roasted veg, a cup of heavy cream (I admit, I thickened the cream with some corn starch, but I hear arrowroot is good for this? I will have to get some), the roasted garlic, and slowly melt in some sharp cheddar once you've reheated it all.
Serve topped with the leftover bacon, some chives and a little sprinkle of cheddar. SO GOOD! And even better the next day, apparently There was only enough leftovers for one. It's a good one to do when you're in the house, but getting other things done, as it took a couple hours altogether, but most of that is waiting. Worth the time and effort, I assure you!