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.