Cauliflower is a great substitution for potatoes and rice! You can use it to replace the topping on a Shepherds Pie, roasted in the oven, in place of rice in a stir fry and in this case a delicious creamy soup that everyone will devour!
This soup is ready in about 30 minutes and if you don’t finish it the first day makes great left overs or freezes well. You can make your life even easier if you buy pre-riced cauliflower from the freezer section and shredded cheese. Personally I don’t find ricing cauliflower a difficult process, just pop it in your food processor and rice away! Also, I would highly recommend that you shred your own cheese. Sure buying shredded cheese saves a little time but there is an anti-caking agent in it that can cause the cheese not to melt as well and can give a bit of a gritty texture.
I chose to make this soup with chicken stock but if you would like to make a vegetarian version replace the chicken stock with vegetable stock instead. If you want to go that one step further and make it vegan substitute the dairy with unsweetened almond milk or other milk alternative like cashew or soy.