Before you continue reading, do five jumping jacks. Yes, right now. Stop reading and get up!
Wasn’t that easy? Ok, now you can keep reading.
So, this might not be the right dish for a first date – unless you’re trying to make sure your potential new partner isn’t a vampire – but if you don’t mind garlic breath kisses, go for it. I never understood the problem with garlic breath anyway. Delicious. This soup was amazing and I’m sad it’s all gone, it will definitely be a regular dish in this house from now on (as requested by The [100% Italian] Boyfriend).
As with most of my soup creations, you will need an immersion blender (recommended), food processor, or blender. I also used my shiny red dutch oven for this soup, but I think a large stock pot will be just fine.
2 heads of garlic, coarsely chopped (18-20 cloves)
1 head cauliflower, chopped into medium florets
2 medium yellow onions, coarsely chopped
2 quarts chicken or vegetable stock
2 tbsp butter or high quality olive oil
3 strips bacon
2 tsp salt
1 tsp white pepper
Peel and chop garlic, onion, and cauliflower and set aside (in separate bowls). Cut bacon strips into several pieces and fry in your dutch oven or stock pot over medium heat until desired crispness. Remove bacon from pot and set aside on a paper towel. Add garlic, onion, and butter to the bacon grease and cook until softened and aromatic, 5-7 minutes. Add 1 tbsp of chickpea flour, stirring until fully blended.
Add cauliflower florets to the garlic mixture, toss well to coat cauliflower and prevent garlic/onion from burning at the bottom of the pot. Add 2 quarts of chicken or vegetable stock and 2 tsp of salt. Bring soup to a slow boil on medium-high heat, lower to a simmer, and continue simmering for about 30 minutes (I covered my pot with the lid, leaving just a small opening).
Remove soup from heat and blend with immersion blender – if using food processor or regular blender, do so in batches and return soup back to the pot. Return soup to heat for about 5 minutes to marry flavors. Add white pepper and mix well.
Serve immediately. Finish each bowl with a pinch of coarse salt and a swirl of high quality oil such as olive or avocado (optional).
This recipe was updated on 10 June 2017 to reflect adjustments for those following a Whole30 plan. Legumes and dairy products are not compliant with the Whole30 program.