I love roasted cauliflower. Making it into an easy soup is a no-brainer. Did I mention there's bacon? Just. Do. It.
Adapted from Bon Appétit. Serves 6.
1 medium head cauliflower (~2lbs), cut into small florets
1/2 cup hazelnuts
4 slices of bacon, sliced crosswise into 1/2 inch pieces
1 medium onion, diced
1 clove garlic, minced
1/3 cup white wine
6 cups low-sodium chicken broth
1/2 cup whole milk
2 bay leaves
Preheat oven to 400°. Toss cauliflower and 2 tbsp oil on a baking sheet; season with salt and pepper. Roast until florets are browned all over and tender, 30–35 minutes.
Place hazelnuts on a plate and microwave at 30-second intervals until toasted. Let cool, then coarsely chop.
Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10–12 minutes. Transfer to paper towel-lined plate.
Cook onion and garlic in bacon drippings in pot, stirring occasionally until onion is very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, milk, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes. Discard bay leaves.
Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.
Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.