When I'm looking for a new recipe, I apply two criteria:
Is it manageable for me to make (at once or in stages)?
Are all of the ingredients on my approved Menu, or can they easily be modified to please everyone?
This dish hit all the marks and was a huge success at Thanksgiving with my picky eater — and seven teens who claimed they didn't like cauliflower! That's why I wanted to share it with you. I found this recipe on Epicurious. I made a few changes to the original recipe with regard to salt, stock, wine, and the method of pureeing the soup. To give credit where credit is due, here is the original.
If you need help learning how to cook in stages and how to make Your Family Menu, I walk you through how to do this in my upcoming book.
1/2 cup blanched hazelnuts
1 medium head of cauliflower (about 2 lbs), cut into small florets
2 tablespoons extra virgin olive oil, plus more for drizzling
Celtic salt or sea salt
Freshly ground pepper
4 slices thick-cut bacon (about 4 oz)
1 small fennel bulb, chopped
1 small onion, chopped
1 garlic clove, finely chopped
1/3 cup dry white wine
6 cups chicken stock, broth, or chicken bone broth
3/4 cup heavy cream
2 bay leaves
Preheat oven to 350° F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
While the nuts are cooling, increase the oven temperature to 400° F. Toss cauliflower and 2 tablespoons of oil on another baking sheet and season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
Meanwhile, cut bacon crosswise into 1/2-inch pieces. Heat a large soup pot on medium and cook bacon, occasionally stirring, until browned and crisp, 10–12 minutes. Leave the drippings in the pot and transfer the bacon to paper towels.
Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8–10 minutes.
Add wine and cook until mostly evaporated, about 5 minutes.
Add roasted cauliflower, broth, cream, and bay leaves. Season with salt and pepper.
Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes. Pluck out bay leaves and discard. Let mixture cool slightly.
Using an immersion blender — or other kitchen tool — purée cauliflower mixture until very smooth.
Serve and top with bacon and nuts.
The soup can be made up to three days ahead. Let cool, cover, and chill. Chill soup, bacon, and nuts separately.
