1 head of cauliflower, cut into florets (approx 5-6 cups)
4 cups water
2 vegetable bouillon cubes
Boil water with bouillon in a med sauce pan; add cauliflower and cook until fork-tender.
1 med onion, chopped (approx 1/2 cup)
3-4 garlic cloves, minced
1 Tbsp olive oil
Saute onion and garlic in olive oil until onions are clear. Drain the cauliflower and leave in sauce pan, but reserve the liquid. Add sauteed onions/garlic and 1 cup of liquid back to saucepan with cauliflower. Use an immersion blender to puree, or add veggie mixture to food processor and puree.
2 Tbsp milk
1 1/2 cup grated parmesan
1/2 tsp salt
1/4 tsp pepper
generous sprinkle of Italian seasoning
sprinkle of crushed red pepper flakes (eliminate if you don’t prefer spicy foods)
Stir in remaining ingredients and spices; add to crockpot. OR freeze the sauce in a gallon ziploc bag, and it’s ready for next time you want to make the recipe!
3 cups raw broccoli florets
1 bag baby carrots, cut into thirds (or 4-5 carrots, sliced)
3-4 cups vegetable broth
Add vegetables and broth to sauce in crockpot; stir until combined. Cook on low for 4-6 hours, or until vegetables are tender. Stir in 1 cup cheddar cheese, and allow to cook an additional 5-10 minutes.
Serves 6-8. Top with a sprinkle of cheddar per bowl.