Cheddar Cauliflower and Bacon Soup

In a 6-quart stockpot over medium-high heat, combine cauliflower, carrots, celery and chicken stock. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15-30 minutes until the vegetables are tender.

In the meantime, melt butter in a large, heavy-bottom saucepan over medium-high. Add flour, salt, and pepper; whisk for 2 minutes. Add milk and whisk constantly until mixture bubbles and thickens. Remove from heat and add shredded cheese; whisk until melted.

Pour cheese mixture over the cauliflower mixture. Stir in Sriracha. Serve with crumbled bacon on top. Makes 4-6 servings.