Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large pot over medium heat. While the pot heats, cut bacon into 1/4-inch pieces. When hot, add bacon to the dry pot. Cook, stirring occasionally, until crispy, 5-7 min.** Remove the pot from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving fat in the pot.

Meanwhile, on a clean cutting board, peel, then cut potato into 1/2-inch pieces. Cut cauliflower into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Thinly slice chives.Peel, then mince or grate garlic.

Add cauliflower to an unlined baking sheet. When bacon is done, add half the reserved bacon fat to the baking sheet with cauliflower, reserving remaining bacon fat in the pot. Season cauliflower with salt and pepper, then toss to coat. Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 14-16 min.

Meanwhile, heat the pot with reserved bacon fat over medium. When hot, add onions. Cook, stirring occasionally, until slightly softened, 1-2 min. Add garlic. Cook, stirring often, until fragrant, 30 sec.Add potatoes, stock powder and 1 1/2 cups (3 cups) water. Season with salt and pepper, to taste. Bring to a simmer over high. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork-tender, 10-12 min.

Remove the pot from heat. Add half the roasted cauliflower. Carefully mash until chowder is mostly smooth or reaches desired consistency. (TIP: If you have an immersion blender, use it instead of a masher.)Add cheese, cream and remaining cauliflower. Return the pot to high. Cook, stirring often, until cheese melts and chowder thickens slightly, 2-3 min. (TIP: If chowder is too thick, add water, 1/4 cup at a time, until it reaches desired consistency.) Season with salt and pepper, to taste.

Divide chowder between bowls. Top with bacon. Sprinkle chives and seed blend over top.