Trim the stem and leaves from the cauliflower, place the head in the Instant Pot with 1 cup of water, and steam for 7 minutes. The cauliflower should come out very tender after a quick release, and the pot should be drained well so the soup base does not turn thin.

Add the ground beef to the empty inner pot and cook on High Manual for 10 minutes. The beef should be fully cooked and easy to break apart, with rendered fat clearly visible at the bottom.

Drain off the grease, crumble the beef, and add the cooked cauliflower, Beef Bone Broth, Onion Flakes, Garlic Powder, Celtic Sea Salt, and Pepper. The mixture should look hearty and brothy rather than oily, with the fat mostly removed before the liquid goes in.

Lock the lid again and cook on high for an additional 10 minutes. When the cycle ends, the cauliflower should be soft enough to mash or puree into the broth for a thick, creamy texture.

Quick release the pressure, then stir in the Heavy Cream and Shredded Cheddar Cheese while the pot stays on warm. The cheese should melt into the soup without clumping, leaving a smooth, rich broth with no greasy layer on top.

Brown the ground beef in a Dutch oven over medium heat, then remove it and drain off the grease from the pot. The meat should be fully cooked and crumbly, and the bottom of the pot should look mostly clean rather than slick with fat.

Add the cauliflower and Beef Bone Broth to the pot and simmer until the cauliflower is fork-tender. The florets should collapse easily when pressed, which means they are ready to thicken the soup instead of staying grainy.

Puree or mash a portion of the cauliflower directly in the pot, then return the beef and stir in the Onion Flakes, Garlic Powder, Celtic Sea Salt, and Pepper. The broth should start to look creamy and slightly thick even before any dairy is added.

Let the soup simmer gently for a few minutes to blend the flavors, then take the pot off the heat. A low simmer is enough here, and the surface should stay calm rather than bubbling hard.

Stir in the Heavy Cream and Shredded Cheddar Cheese until fully melted. The finished soup should look smooth and glossy, with the cheese disappearing into the broth instead of turning stringy or grainy.