Adapted from Aarti Paarti
2 heads of cauliflower, cut into 1 inch florets (size of crudite)
salt and pepper
6 slices of bacon
1 white onion, diced
3 cloves of garlic, smashed
8 cups of chicken stock
Pre heat oven to 425 degrees.
Line 2 baking sheets with foil or non stick baking mat
Place cauliflower on the sheets and mix with olive oil and salt and pepper.
Bake for about 30 minutes, rotating once.
Dice bacon and cook in a medium soup pot, rendering the fat, about ten minutes. Remove bacon pieces and set aside.
Cook onion and garlic in the bacon fat until softened, about another ten minutes.
Add cauliflower and chicken broth and cook five minutes.
Blend using immersion blender or regular stand blender. Process until smooth. Taste for salt and pepper.
Top with bacon pieces.