bacon & thyme roasted cauliflower soup

Bacon & Thyme Cauliflower Soup

Ingredients:

• 2 heads cauliflower (about 4 1/2 pounds total)
• 1/4 cup olive oil
• Sea salt
• 1 quart chicken bone broth (or more for a thinner soup), divided
• 1 pint full fat coconut milk
• 2 teaspoons chopped fresh thyme, plus 8 sprigs to garnish
• Pinch of white pepper if tolerated
• 10 slices nitrate free bacon, cooked until crispy and crumbled
• Vegan cheese crumbles (optional) 

Directions: 

• Heat the oven to 400 Degrees. Line a rimmed baking sheet with cooking parchment, or lightly sprayed with olive oil cooking spray.
• Use a paring knife to carefully cut out and discard the core of each head of cauliflower, then cut the heads into large florets. Place the florets in a large bowl and drizzle with the olive oil. Toss to coat evenly. Sprinkle with about 2 teaspoons of sea salt, tossing to coat.
• Arrange the florets in a single layer on the prepared baking sheet. Roast for 30 minutes, then use tongs to flip the florets, roast for an additional 30 minutes, or until the florets are deeply caramelized and golden.
• Transfer the florets to a blender or food processor and add 2 cups of the broth. Puree, then add the coconut milk and puree for another 3 minutes, or until completely smooth. The puree should be very thick. With the blender running, add the remaining broth, the thyme and white pepper. Taste and adjust seasonings.
• The soup can be transferred to a saucepan and gently heated, or refrigerated overnight before reheating and serving. The flavor is best when it is allowed to rest overnight.
• When ready to serve, garnish each bowl with a bit of cooked bacon, vegan cheese crumbles and a sprig of fresh thyme. Serve with a gluten free baguette.