submitted by Sara on August 28, 2019
contains celerycontains animal productscontains dairy productscontains lactosecontains meatcontains pork


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7⅚ cups Cauliflower, raw
1 cup Spring Onions, Scallions, Green Onions, chopped
0.62  (ea. 4.20 oz) Bell pepper, sweet, green
½ cup Onions, white or yellow, raw, chopped
½ cup Celery, raw, chopped
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3  (ea. 0.11 oz) Garlic, raw
7.34 oz Bacon, Pancetta, Cured Pork Belly
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2 tbsp Butter, unsalted
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1 tsp Thyme, dried, leaves
4 cups Chicken broth, stock
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1 tsp Pepper, black, ground
¼ tsp Cayenne Pepper, ground
½ cup Sour Cream, heavy, Crème Fraîche, 30% fat
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⅜ cup 5½ tsp Cream cheese, full fat
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1 cup Cheddar, cheese, shredded
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1 tsp Xanthan Gum
6 lbaltogether (view nutrition facts)


  1. Serving size:
    12 oz (calculated)
    Notes: 1 1/4 cup

    Prepping the ingredients

  1. Break the cauliflower into bite-sized florets and cut the stalk into chunks.
  2. Slice the green onions. Set aside some of the sliced green for garnishing.
  3. Chop the bell pepper, celery stalks and onion.
  4. Mince the garlic.
  5. Shred the cheddar.
  6. Making the chowder

  7. Fry the bacon until it is crispy. Set the bacon strips aside.
  8. Transfer the bacon fat to a large pot and melt the butter in it over medium-high heat.
  9. When the butter starts to bubble, add the spring onions, bell pepper, onion, celery and thyme. Saute for about 5 minutes or until the onions start to brown.
  10. Stir in the garlic until it is fragrant, about half a minute.
  11. Add the chicken stock, cayenne and pepper, as well as the cauliflower. Reduce the cayenne pepper or skip it entirely if you don't want the chowder to be spicy.
  12. Bring to a boil, then reduce the heat to medium and let simmer for about 8 minutes or until the cauliflower starts to soften.
  13. Stir in the cream cheese, sour cream and half of the cheddar. Let cook while stirring frequently until everything has melted together nicely and the cauliflower has the desired tenderness, about 5 to 10 minutes.
  14. (Optional) Thicken the soup by slowly sprinkling in some Xanthan gum while stirring well. Note that the soup will thicken considerably as it cools down, so you'll only need a small amount.
  15. Season to taste.
  16. Remove from the heat and let cool for 10 minutes before serving.
  17. Enjoy topped with the chopped up bacon and green onion slices you set aside in the beginning.
  18. Meal Prep Tip

  19. You can store the soup in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.

Nutrition Facts

  • Calorie count
    327 kcal
  • % of calories by macros
    Fat75.2 %246 kcal27.7 g
    Net Carbs9.5 %31 kcal7.7 g
    Dietary Fiber1.8 %6 kcal3.2 g
    Protein13.5 %44 kcal11.2 g
  • Approx. WW SmartPoints™
  • Cholesterol 51.4 mg
  • Sodium 771.9 mg
  • Fat 27.7 g
    • Saturated Fat 13.6 g
    • Trans Fat 0.1 g
  • Carbohydrates 10.9 g
    • Dietary Fiber 3.2 g
    • Total Sugars 4.7 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 11.2 g
  • Calcium 175.6 mg
  • Iron 1.1 mg
  • Magnesium 32.8 mg
  • Potassium 605.4 mg
  • Zinc 1.4 mg
  • Vitamin A (Retinol Equivalents) 177.2 mcg
  • Vitamin B12 0.4 mcg
  • Vitamin C 62 mg
  • Folate 78.6 mcg
    • Folic Acid 0 mcg