Heat a dutch oven or large pot over medium-high heat.
Lightly season the pork belly with salt and pepper. Cook the pork belly, stirring occasionally, until crispy, about 8 minutes. Transfer the crispy pork to a paper towel lined plate to drain and set aside.
Discard all but 1 TBSP of fat from the pot. Keep the heat at medium-high and add the cauliflower, onion, carrot, celery, and garlic and cook, stirring occasionally, about 5 minutes.
Add the butter and stir until melted. Add the flour and stir until well combined.
Slowly stir in the milk and chicken stock. Continue stirring until mixture comes to a boil.
Reduce heat to low and simmer, stirring occasionally, until cauliflower is tender and soup is desired thickness, 15 to 20 minutes.
Take off the heat, add salt & pepper to taste.
Serve in bowls topped with shredded cheese and the crispy pork belly.
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