cauliflower soup w bacon & parmesan

Check me out!  Already posting a new recipe for the month.  We've tried a few others too, which I'll add if they make it into regular rotation.  This one is for sure going to be repeated.  Soooooo good!

Cauliflower Soup with Bacon & Parmesan
Serves 2 (probably actually 4 servings)
 
1 head cauliflower, cut into florets
1 medium onion, chopped
2 cloves garlic, pressed
3 tbsp olive oil
4 cups chicken stock
Salt and pepper
4 strips bacon
Parmesan cheese, grated

• Heat olive oil in a large pot over medium-low heat.  Add onion and garlic and cook until softened but not browned, about 10 minutes.  Add 3 cups broth and cauliflower and increase heat slightly to bring to a boil.  Cover and simmer, stirring occasionally, until cauliflower is tender and breaks apart easily, about 15-20 minutes.
• Meanwhile, cut bacon into 1/2 inch pieces and cook in a skillet until crisp.  Transfer to paper towels to drain.   
• Add remaining cup chicken broth to the cauliflower mixture and remove from heat.  Puree until smooth using a hand held / immersion blender (which you may have been lucky enough to get as a Christmas gift).  Stir in salt, pepper, and parmesan to taste.  Serve warm, topped with freshly cracked pepper, a drizzle of olive oil, and the bacon.  

But wait, there's more!

We also made a roasted tomato salad, something I made once before and have been meaning to replicate ever since.  This is something I learned from my cousin Sarah when I visited her in Rome many years ago.

Roasted Tomatoes
Tomatoes (any kind really), cut in half
Olive oil
Sea salt
Garlic (optional)

• Simply cut tomatoes in half and add to an oven safe baking dish with enough olive oil to coat the bottom plus sea salt and crushed garlic.  I used 2 cloves garlic for 4 smallish tomatoes.  Coat tomatoes in oil and bake cut side up for 30-40 minutes at 400 (or longer over lower heat if you have the time).  
• If you intend to use as a dressing or sauce, flip the tomatoes cut side down after 20 minutes, allowing the delicious tomatoey-ness to infuse into the oil.  
• Serve over greens with a cheese of your choosing.  We did feta but I'd highly recommend goat cheese as well. Yum!