Preheat oven to 425 degrees F. Spread chopped cauliflower florets on a parchment-lined baking pan and drizzle with 2 tbsp avocado oil, 2 cloves of minced garlic, 1 tsp sea salt and fresh black pepper. Roast for 30 minutes, flipping halfway through, until golden brown.

While cauliflower is roasting, place a large saucepan or Dutch oven over medium heat. Add chopped bacon and cook until crispy. Use a slotted spoon to transfer bacon to a plate and set aside.

Pour off most of the bacon fat from the pan, leaving behind about 1-2 tbsp. Add in the 2 tbsp ghee and melt. Then add in chopped onion and cook for about 5 minutes over medium heat, until translucent.

Once the onion is cooked add in the rest of the garlic, sea salt, pepper, thyme and chile flakes, stirring for one minute.

Toss in the carrot and celery and cook for another couple of minutes, until softened.

Add in 2-4 cups bone broth (start with less and gradually add more until you get a preferred consistency — I liked 3 cups as it was still super thick) and bring to a boil, then reduce heat to a simmer.

Add in roasted cauliflower once it’s done cooking and simmer everything together for 15 minutes. When done remove from heat.

Stir in nutpods creamer (or coconut milk) and optional parmesan cheese (or dairy-free alternative).

Use an immersion blender to lightly mix soup or remove 4 cups of soup and mix well in a high speed blender. You want the creamy and chunky consistency of a chowder, so make sure to only puree part and leave some chunks.

Stir in most of the cooked bacon, reserving some to top soup with.

Garnish with more parm and fresh herbs.