• butter: 2 TBS
• onion: 2 cups, diced
• celery: 1 cup, diced
• milk: 2 cups or [milk substitute]
• broth: 3 cups, chicken [or veggie]
• cauliflower: 6 cups, chopped
• salt: 1 tsp
• pepper: 1⁄2 tsp
• mustard: Dijon, 2 tsp
• cheddar cheese: 4 oz, grated
• parsley, chives, or fresh herb to garnish

INSTRUCTIONS: For this batch I substituted coconut beverage for both the milk and the broth. I made the broth using 2 TBS of white miso and 3 cups coconut beverage

1. In a large pot, soften the onion and celery in butter; do not brown.
2. Add milk, broth, cauliflower, salt, pepper, and mustard then bring to a simmer.
3. Cook until cauliflower is tender; 20-25 minutes.
4. Use a slotted spoon and remove 4 cups of veggies.
5. Cool remaining soup slightly and puree, then pour back into pot and add the reserved veggies.
6. Reheat the soup and add in the cheese and stir to melt.
7. Add in the herb garnish and serve.

VEGETARIAN RECIPE: Substitute coconut oil or neutral oil for the butter and omit the cheese.