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Add water to the bottom of a large stockpot and bring to a boil over high heat. Once boiling, add in the cauliflower florets, cover with a lid and steam for 5-6 minutes.
Once fork tender, drain the water and transfer the steamed cauliflower to another large bowl. Set aside.
Place the stockpot (used to steam cauliflower) back on the stove top at medium heat and add the chicken broth and chicken. Heat through for about a minute.
Turn the heat up to medium-high and add in the cream, butter, cream cheese and seasonings. Combine with a wooden spoon allowing everything to melt and incorporate.
Add in the cheddar cheese and combine using a spoon until fully melted and creamy in texture.
Turn the heat down to medium and add the cauliflower back in. Combine using a spoon making sure all the cauliflower is covered and heated through.
Serve immediately and enjoy!