2 tablespoons salted butter

1/2 Cup diced celery

1/4 Cup diced onions

1 clove garlic minced

1 lbs. ground beef

3 cups vegetable broth

1 12-ounce bag frozen cauliflower florets

1 teaspoon dried basil

1 teaspoon dried parsley

2 cups shredded cheddar cheese

1 cup heavy whipping cream

Pink Himalayan salt

Ground black pepper

Add the ground beef to the pot and cook until it is browned, crumbling the meat with a large spoon as it cooks. Drain the fat if necessary

3. Add the broth, cauliflower, basil, and parsley to the pot. Bring to a boil, then reduce the heat to maintain a simmer and cook, stirring occasionally until the cauliflower is tender, about 25 minutes.

4. Turn the heat down to the lowest setting and stir in the cheese and cream. Continue stirring until the cheese is melted.

5. Season to taste with salt and pepper. Leftovers can be stored in an airtight container in the refrigerator for up to five days.