Bacon-Cheddar Cauliflower Chowder

8 slices center-cut bacon, chopped (half used for garnish)
2 tbsp onion flakes
2 tbsp dried garlic
salt & pepper
.8 medium head of cauliflower, broken into small pieces
2 Tablespoons water
2 Tablespoons almond flour
3 cups chicken broth, divided
1 cup full fat coconut milk
1 cup light cream
1 tbsp red pepper flakes
2 cups shredded sharp cheddar cheese
1 tbsp psyllium husk powder

Whisk together flour, psyllium husk, and 1/4 cup chicken broth in a small bowl then set aside.

Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Add cauliflower and onion flakes to the potand stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes.

Add remaining chicken broth, coconut milk, light cream, and turn up heat to bring to a boil.

Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Add red pepper flakes and use and immersion blender to blend into a thick stew.

Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in cooked bacon.