Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Cut the cauliflower into florets. Add to a large mixing bowl. Drizzle with olive oil and toss to coat. Spread into an even layer on the baking sheet. Season with salt and pepper. Place 4-5 sprigs of thyme on top of the cauliflower.
Bake for 20-25 minutes or until tender and starting to turn golden brown.
While the cauliflower roasts, prepare the bacon. In a large pot or dutch oven, cook the bacon until crispy. Remove the bacon to a paper towel lined plate. Let cool and chop into bite-sized pieces. Do not discard the bacon fat.
Using the same pot or dutch oven, add the onion to the bacon fat and cook until tender and translucent, 3-4 minutes.
Add the garlic and cook until fragrant. Then, add the wine and stir to combine. Cook until the wine is reduced by half.
Add the roasted cauliflower to the pot along with the chicken broth. Add the bay leaves and 4-5 sprigs of thyme. Bring to a boil, then reduce the heat to medium-low, and simmer for 20-25 minutes or until the cauliflower starts to fall apart.
Remove the bay leaves and thyme and discard. Use an immersion blender to puree the soup until smooth. It’s OK if there are a few chunks left, you are guaranteed to miss a few.
Season with salt and pepper. Add the heavy cream and stir to combine.
Serve warm with shredded cheddar cheese, chopped bacon and sliced chives or green onions on top.
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Cut the cauliflower into florets. Add to a large mixing bowl. Drizzle with olive oil and toss to coat. Spread into an even layer on the baking sheet. Season with salt and pepper. Place 4-5 sprigs of thyme on top of the cauliflower.
Bake for 20-25 minutes or until tender and starting to turn golden brown.
While the cauliflower roasts, prepare the bacon. In a large pot or dutch oven, cook the bacon until crispy. Remove the bacon to a paper towel lined plate. Let cool and chop into bite-sized pieces. Do not discard the bacon fat.
Using the same pot or dutch oven, add the onion to the bacon fat and cook until tender and translucent, 3-4 minutes.
Add the garlic and cook until fragrant. Then, add the wine and stir to combine. Cook until the wine is reduced by half.
Add the roasted cauliflower to the pot along with the chicken broth. Add the bay leaves and 4-5 sprigs of thyme. Bring to a boil, then reduce the heat to medium-low, and simmer for 20-25 minutes or until the cauliflower starts to fall apart.
Remove the bay leaves and thyme and discard. Use an immersion blender to puree the soup until smooth. It’s OK if there are a few chunks left, you are guaranteed to miss a few.
Season with salt and pepper. Add the heavy cream and stir to combine.
Serve warm with shredded cheddar cheese, chopped bacon and sliced chives or green onions on top.
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