Roasted Cauliflower Soup With Bacon and Parsley Oil

Name: Roasted Cauliflower Soup With Bacon and Parsley Oil
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 slices bacon; 2 medium heads cauliflower, separated into large florets; 118 milliliters chopped fresh parsley leaves; 59 milliliters half and half; 6 servings Kosher salt and freshly ground black pepper; 1 liters homemade or store-bought low-sodium vegetable or chicken stock; 118 milliliters extra-virgin olive oil, divided; 355 milliliters large white or yellow onion, peeled and finely chopped (about

Roasted Cauliflower Soup With Bacon and Parsley Oil might be just the main course you are searching for. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains around 12g of protein, 30g of fat, and a total of 367 calories. Autumn will be even more special with this recipe. Head to the store and pick up onion, kosher salt and pepper, parsley leaves, and a few other things to make it today. To use up the half and half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. It is a good option if you're following a gluten free and whole 30 diet.

Instructions

Adjust oven racks to middle positions and preheat oven to 400°F. Toss cauliflower with 4 tablespoons olive oil and salt and pepper to taste. Divide between 2 rimmed baking sheets and roast, stirring occasionally, until deeply browned and tender, about 25 minutes.

Ingredients you will need

Salt And Pepper

Cauliflower

Olive Oil

Equipment you will use

Baking Sheet

Oven

Remove from oven.

Equipment you will use

Oven

Meanwhile, lay bacon slices in a cold cast-iron skillet, then set over medium heat. Cook, flipping once, until browned and crispy, about 6 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain bacon on a paper towel, then chop or crumble into bite-sized pieces.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven set over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add onion and cook, stirring occasionally, until onions are translucent but not browned, about 6 minutes.

Ingredients you will need

Onion

Add roasted cauliflower and stock, bring to a boil, reduce heat, and simmer for 5 minutes.

Ingredients you will need

Cauliflower

Stock

Let soup cool slightly, about 10 minutes.

Ingredients you will need

Soup

Add half and half and use a hand blender to blend soup until smooth. Alternatively, blend soup in a blender in two batches. Season to taste with more salt and pepper. Keep soup warm.

Ingredients you will need

Salt And Pepper

Half And Half