I decided to try something different and make soup but roast the cauliflower first.
- 2 slices bacon
- 1 onion diced
- 1 cauliflower cut into individual florets.
- olive oil
- 1 potato diced
- 1 head garlic
- 2 qts chicken stock
- salt and pepper
Rub the cauliflower with olive oil and place on a sheet pan. Roast at 425 F until golden brown. About 30-40 mins.
- Remove the paperlike skin off a head of garlic. Do not separate or peel the individual cloves.
- Cut the top off the head and rub the entire head with olive oil. Wrap in aluminum foil and put on the sheet pan with the cauliflower.
- They should both be done about the same time.
- In a large heavy pot render the bacon over a medium heat.
- When it is crispy, remove and dice.
- Don’t discard the fat.
- Sautee the onions in the bacon fat until tender.
- Add the chicken stock, potato, and cauliflower.
- In order to use the garlic, take each clove and squeeze. The garlic will pop out. Add it to the soup.
- Bring to a boil and season with salt and pepper and reduce to a simmer.
- Note that you will need to reseason after cooking because the cauliflower and garlic flavors aren’t yet blended into the soup.
- Puree the soup to the desired texture using an immersion blender. If one is not available just use a blender.
- Simmer for at least 1/2 hour and longer if you are not starving.
The result should be a nice earthy soup with the bacon and garlic flavors coming through nicely.
Don’t worry that the recipe calls for an entire head of garlic. After roasting it is nice and sweet not strong.