Categories: November2010, cauliflower, soups

Ingredients

• 2 heads cauliflower, cut into 1″ florets
• 1 large parsnip, peeled, cut into 1″ pieces
• Extra virgin olive oil
• 6 rashers bacon, diced
• 1 white onion, diced
• 3 cloves garlic, smashed
• 8 cups chicken stock or water
• Small handful parsley, minced

Directions

1. 1) Preheat oven to 425 degrees fahrenheit.

2. 2) Line large baking sheet (you might need 2) with parchment paper or foil. Lay cauliflower and parsnip on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Toss with your hands to combine. Pop ‘em in the oven for about 30 minutes, rotating the baking sheet once halfway through, until the veggies are tender, and just golden brown. Don’t let them burn!

3. 3) Meanwhile, in a large soup pot over medium-low heat, add bacon. Sautee 10 minutes or so, rendering out as much fat as possible. Remove from the fat when the bacon pieces are brown and crispy.

4. 4) Add onions and garlic to that delicious, smoky bacon fat, and saute another 10 minutes until softened and very gently golden. Don’t let them go brown — cauliflower has such a delicate flavour, that if the onions and garlic caramelize, it might overpower the little flower!

5. 5) When veggies are cooked in the oven, save a few small pieces of cauliflower for garnish. Add the rest to the soup. Add the stock or water. Cook 5 minutes.

6. 6) Using immersion blender (or regular blender), process until smooth. Taste for salt and pepper. Garnish with a drizzle of olive oil, a sprinkle of bacon pieces and some minced parsley.

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