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Roasted Cauliflower Soup With Bacon and Parsley Oil

Lauren Rothman
  • 50 minutes
  • Serves 6 to 8

INGREDIENTS

6

slices Bacon

2

medium heads Cauliflower

1/2 cup

Parsley, fresh leaves

1

White or yellow onion, peeled and finely chopped (about 1 1/2 cups), large

6 cups

Vegetable or chicken stock, homemade or store-bought low-sodium

1

Kosher salt and freshly ground black pepper

7/8 cup

Olive oil, extra-virgin

1/4 cup

Half and half