- 5 Tbsp olive oil, divided
- 1 small shallot, chopped
- 2 stalks celery, chopped
- 2 jalapeño peppers, 1 seeded and chopped and the other thinly sliced
- 2 tsp garlic powder
- 1 medium head, 22-oz cauliflower, trimmed and cut into florets
- 1 Tbsp chili powder
- 2 tsp ground cumin
- sea salt and freshly ground black pepper
- 8 oz fresh Mexican chorizo
- 1/2 cup heavy cream
- 1 cup (4 oz) shredded cheddar cheese
- In a medium (4-quart) pot with a lid, heat 4 tablespoons of the olive oil over medium heat. Add the shallot, celery, the chopped jalapeno, and the garlic powder and cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add 2 cups water and the cauliflower, chili powder, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then reduce to a simmer. Cover and let simmer until the cauliflower is quite soft when pierced with the tip of a paring knife, about 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the chorizo and cook, stirring continuously to break apart the meat as it browns, until well cooked, crispy, brown, and crumbly, about 10 minutes.
- Working in batches, puree cauliflower and cooking liquid in a blender until smooth, adding the heavy cream as you do; to prevent splattering, fill the blender only halfway. If the soup is too thick, add a little water. Transfer pureed soup to a clean pot, then whisk in the grated cheese in 5 additions, incorporating well after each. Season to taste with salt and pepper.
- Ladle into bowls, top with the chorizo crumbles and sliced jalapeño and serve.