Ingredients for up to 4 servings:
Tools:
Chop stem and leaves from cauliflower head and add the remaining florets to boiling water. Boil cauliflower until it is soft.
Cook turkey bacon in a nonstick skillet. Lightly spray with coconut oil so they become crispier when cooking. Allow them to cool on a paper towel and then chop into pieces.
In a high-powered blender, add cauliflower, Greek yogurt, chicken broth, garlic and Italian seasoning. Pulse blend until smooth.
Season to taste with sea salt & pepper. Add chopped chives and cheddar if desired.