Set the oven to broil. Slice the peppers in half and deseed them. Lay them skin side up on a foil-lined baking tray and broil for 10–15 minutes or until the skins are charred and blackened.

Meanwhile, cut the cauliflower into small florets.

Once the peppers are done, remove from the oven and place in a container with a lid or in a Ziploc bag and seal completely. Let the peppers steam and cook longer, to soften, while the cauliflower roasts. Turn oven to 400F.

Use the melted (smaller amount of) lard, salt, and pepper to season the cauliflower. Roast for 30–35 minutes.

Once the peppers have softened, carefully peel off the skins.

In a pot, heat up the second portion of lard and add in the diced green onion. Once slightly cooked, add in the rest of the seasonings to toast.

Add the chicken broth, roasted red peppers, and cauliflower to the pan. Let simmer for 10–20 minutes.

Blend with immersion blender for about 1–2 miniutes to ensure that everything is emulsified. Season to taste, add in the cream, and mix.

Serve with the goat cheese on top. Enjoy!