Mock Loaded Baked Potato Soup

1 med head cauliflower
drizzle olive oil
2 TBS onion finely chopped
salt and pepper to taste
32 oz chicken or veggie stock
2 slices crisp bacon chopped
3 tbls fresh chopped chives
3 oz shredded cheddar ( I used at least 6 oz!)
1/2 cup or HH or cream
2 tbls butter

Chop cauliflower into 1" pieces and steam until just tender. Drain and place in a baking dish drizzled with olive oil, salt and pepper and broil until golden brown.

In 4qt sauce pan heat 1 Tbls olive oil and add 2 Tbls chopped onions. Stir until soft but not brown. Add cauliflower, broth and simmer until very tender then puree half the mixture in blender or in pot with a hand blender. Recombine and add cheese, bacon, H&H or cream and chives and stir until cheese is melted.

Add the butter and stir then serve. Great with dollop of sour cream on top.