Roasted Cauliflower Soup - Giangi's Kitchen
1 large head of cauliflower, trimmed and diced
3 tablespoons olive oil
6 thick slices of bacon, cut into 1-inch pieces
1 cup chopped yellow onion (Vidalia if you can)
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon nutmeg
2 ½ cups whole milk
½ cup heavy cream
1 cup freshly grated parmesan cheese
Preheat oven to 400F
Line a rimmed baking sheet with aluminum foil. In a large bowl combine cauliflower and oil, stirring to combine. Transfer the cauliflower to the baking sheet and bake until is browned 25 to 30 minutes. Remove from the oven and let cool.
Meanwhile, in a large Dutch oven pot, cook bacon over medium-high heat until crisp. Remove with a slotted spoon and let it cool. Crumble and set aside.
In the container of a blender, puree soup, if necessary, in batches, until smooth, (the soup can be made a day ahead at this point and refrigerated overnight)
Return to pan and add milk, cream, and cheese. Cook over medium heat until soup is heated through and cheese is melted.
Garnish with bacon, thyme, and cheese, if desired.