Several weeks ago I was super excited to find a massive head of cauliflower for only $2.50. Even though it wasn’t on my list I wasn’t about to pass by that beauty. Think of all the wonderful cauliflower recipes I could make! With one that size I could easily get several meals out of it. Oh this is going to be soo good!
And then I went home, put away my groceries and promptly forgot about it.
I know. I was horrified with myself.
How could I forget about such a beautiful piece of vegetation?
It’s probably because it got stuck behind the 2 massive heads of cabbage I bought for next to nothing a few days later.
By the time I found it again I had lost half of it to mold.
I cried a little.
Determined not to loose anymore I whisked it away from my refrigerator where it was dying slowly and alone, and made up this soup to help dear cauliflower fulfill its culinary destiny. I also paired it with bacon. And since bacon is the absolute best of all good foods I felt that it was only fitting to add it with my sad cauliflower. Sorry I forgot about you cauliflower but here, mingle with some bacon so you know how much I appreciate you. If that wasn’t enough this soup also has cream and old cheddar cheese. It is fantastic and it’s made from scratch with real food. Therefore I feel it totally fitting.
Shall we begin?
Roasted Cauliflower Soup with Bacon
You Will Need
4 cups of cauliflower – cut into bite sized chunks
Drizzle of Olive Oil
Sea salt and freshly ground black pepper
6 slices of bacon
1 medium sized carrot – sliced
1 large onion – sliced
pinch of salt
3 cloves of garlic – minced
2 teaspoons thyme
2 tablespoons of red wine
2 cups chicken stock (learn how to make your own HERE)
1 1/2 cups of half and half (10% cream.) – I used my goat milk because it runs at about 8% milk fat.
salt and pepper to taste
Old cheddar cheese for topping
Preheat your oven to 400°F. Place your cauliflower in a baking dish and drizzle with olive oil. Sprinkle with a liberal amount of salt and pepper then toss to coat. Bake for about 35 minutes or until starting to golden, stirring every 10 minutes or so.
While the cauliflower is roasting let’s prepare the bacon!
Dice the bacon then throw it into a large pot to brown over medium heat. Make sure to cook it crispy. It’ll soften up when we add the broth.
Once the bacon is crispy drain off some of the fat, but save about a tablespoon in the pot.
Add in the carrot, onion and pinch of salt. Don’t skip the salt in this step as it will help draw out the moisture from the onion and help it to caramelize. Which is what we want. Cook for about 12 minutes, or until the onions are soft and starting to turn golden. Stir often.
Attempt to refrain from eating little bits of bacon while stirring. I failed.
Add in the garlic and stir constantly until very fragrant. About 1 minute.
Add in the wine and thyme and scrape any brown bits off the bottom of the pot. We want that flavour man.Once the cauliflower is done roasting add it to the pot and then add in your stock. Let this simmer for about 15 minutes to blend the flavours.
Using a hand held blender, blend the soup until about half of it is smooth. You can go ahead and fully blend it if you so desire, but I like soup that you still have to chew. Call me weird. If you don’t have a hand held blender you can pour half the soup into a regular blender and blend it that way.
Pour in your cream and simmer until warmed. Season with salt and pepper if needed.
Portion into bowls and sprinkle with old cheddar cheese. Seriously do it. Don’t skip the cheese, it really helps finish it off.
Eat and enjoy.
I served ours with warm herbed rolls, and a salad.
And then both Hubby and I died from happiness.
Bacon, cream, cheese, and cauliflower with a splash of red wine. What could possibly be better for dinner?