Ingredient

• 1 tbsp avocado oil
• 1 medium onion, chopped
• Optional: 1 tbsp butter
• 4 cups vegetable or chicken broth
• 1 medium head cauliflower, chopped into florets
• 1 can (400 mL) full-fat coconut milk
• 1 tsp garlic powder
• 1 cup L’Ancetre grass-fed cheddar cheese, grated
• 3 tbsp tapioca starch + 1/3 cup water (to thicken)
• Sea salt & black pepper to taste

Instructions

1. Heat avocado oil in a large pot over medium heat. Add onion (and butter if using) and cook 3–5 minutes until softened.
2. Add broth and cauliflower. Bring to a soft boil, then reduce heat and simmer 10–12 minutes until cauliflower is tender.
3. Stir in coconut milk + garlic powder. Blend with an immersion blender or blender until smooth (leave some chunks if you like).
4. Slowly stir in tapioca mixture, simmering about 5 minutes until thickened.
5. Remove from heat, stir in cheddar until melted—season with salt & pepper.
6. Serve warm with crusty sourdough or your favourite bread for the ultimate comfort food!