Joy to the Food

0 Preheat the oven to 425 degrees. On a large sheet tray, place the chopped [wprm-ingredient text="2 heads of cauliflower florets" uid="2"] and diced [wprm-ingredient text="1 medium yellow onion" uid="1"]. Drizzle with the [wprm-ingredient text="1 tablespoon olive oil" uid="0"] and [wprm-ingredient text="½ teaspoon salt" uid="7"]. Use a spoon or your hands to toss to coat.
1 Bake for 20 minutes or until golden brown. When the veggies have 5 minutes left, put a large stock pot on the stove and heat it over low to medium heat.
2 Once tender, add half the veggies, half of the [wprm-ingredient text="16 oz cottage cheese" uid="3"], and half of the [wprm-ingredient text="1 14.5 ounce can chicken bone broth" uid="4"] to a blender. Leave the lid ajar or the center air vent open but lightly covered with a towel. Blend for a few minutes or until the soup is suppppeeer smooth. Pour this into the warm stock pot. Then repeat with the remaining veggies, cottage cheese, and bone broth. Add this to the stock pot too.Be very careful when blending hot ingredients! Also - in my testing, an immersion blender worked to blend but not to create that super smooth texture we are after.
3 Add the [wprm-ingredient text="1 ¾ cup sharp white cheddar cheese shredded" uid="5"], [wprm-ingredient text="¾ cup pepper jack cheese" uid="6"], and [wprm-ingredient text="1 ½ teaspoons Dijon mustard" uid="8"] to the large pot and stir to combine. Simmer while stirring until the cheese is melted. Taste and add salt and pepper as desired. Serve with fresh green onions or chives and bacon bits.