Roasted Cauliflower Soup With Bacon And Parsley Oil Recipe

• 2 medium heads cauliflower, separated into large florets
• 1/2 cup plus 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 6 slices bacon
• 1 large white or yellow onion, peeled and finely chopped (about 1 1/2 cups)
• 6 cups homemade or store-bought low-sodium vegetable or chicken stock
• 1/4 cup half and half
• 1/2 cup chopped fresh parsley leaves

1. Adjust oven racks to middle positions and preheat oven to 400u0b0F. 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. Remove from oven.
2. 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. Drain bacon on a paper towel, then chop or crumble into bite-sized pieces.
3. Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven set over medium heat. Add onion and cook, stirring occasionally, until onions are translucent but not browned, about 6 minutes. Add roasted cauliflower and stock, bring to a boil, reduce heat, and simmer for 5 minutes.
4. Let soup cool slightly, about 10 minutes. 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.
5. Combine remaining 1/2 cup olive oil and parsley in blender and blend until smooth, about 1 minute. Pass oil through a fine-meshed sieve.
6. To serve, ladle soup into bowls, garnish with parsley oil, and sprinkle with chopped bacon. Serve immediately.

cauliflower, extravirgin olive oil, kosher salt, bacon, white, vegetable, parsley

Taken from www.seriouseats.com/recipes/2013/10/meat-lite-roasted-cauliflower-soup-with-bacon-and-parsely-oil-recipe.html (may not work)