I started with chopping a head and a half of cauliflower roughly and then tossing it in olive oil. I added a couple cloves of garlic sliced up, and it went into the oven at 450 for about 30 minutes. In a big pot, I browned some chopped-up bacon, then added some shallots, celery and leeks. I let this all cook down until the vegetables were soft, then added the cauliflower, and some low-sodium chicken stock. I used the stick blender to whiz it all up in the pot, and to my delight, the cauliflower did just what I had hoped it would. It turned into a silky puree that added a wonderful thickness to the soup. With that sorted, I added my seafood.
Now...don't flip out on me, here. I used canned clams. I KNOW. Deep breaths, it's going to be ok. I know that fresh clams would have tasted better and had better texture, but given that I wasn't sure if the cauliflower part was going to work the way I wanted to or not, you can hopefully understand why I didn't want to invest the time and money into getting and prepping fresh clams.
So - into the pot went three cans of clams and their juice, plus some more bottled clam juice. I added a splash of sherry (because, as my ever-wise mother-in-law would say, sherry makes everything better), a couple pinches of sea salt, and about 3/4 of a cup of cream. Because I now subscribe to the "one can never eat too much fish" school of thought, I also added in a pound of cod, cut into bite-sized pieces. I let the whole thing simmer for 10 minutes until the cod was cooked through, then scooped it into some bowls and added a little chopped bacon to the top for crunchy goodness.