Prep and cooking time: 45mins-50mins
Complex carb portions, per serving: 0
1 large head of cauliflower, cut into small florets
3 tbsp extra virgin olive oil
1 small fennel bulb, roughly chopped
1 shallot, chopped
2 cloves, garlic minced
800mL chicken stock
300mL single cream
2 bay leaves
150g bacon, diced
1 small handful of chives, sliced
Preheat the oven to 200°C/180 fan°C. Toss cauliflower in 2 tbsp oil on a baking sheet;. Season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
While the cauliflower is roasting, add 1 tbsp olive oil to a large saucepan, over medium heat.
Fry the shallot, fennel and garlic until softened (5-8mins). Add 150ml water and cook until mostly evaporated (around 5mins).
Add roasted cauliflower, stock, cream, and bay leaves; season lightly with salt and pepper.
Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20 minutes.
While the soup is simmering, fry the bacon in a small non stick frying pan and set aside once golden brown. No need to add any oil as the bacon will release oils.
In the same pan fry the hazelnuts until golden and roasted. Set aside to cool and then roughly chop.
Remove the bay leaves from the soup and discard. Let the mixture cool slightly
Purée cauliflower mixture until very smooth. Using an immersion blender or blender. But ensure the mixture has cooled if using a blender.
Serve topped with bacon and hazelnuts.