The trick to making this thick, flavorful chowder light & healthy is the double whammy of both pureed AND whole cauliflower florets! It all cooks together, but about half way through you puree about 2/3 of the cauliflower to give it that thick creaminess but with just a fraction of the cream and no milk/butter! If you’re vegan swap out the light cream for soy cream or soymilk. If you’re not vegan… bring on the cheese! Cheddar, gouda, cauliflower was made to go with cheese, especially in soup haha!