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Export 13 ingredients for grocery delivery
Step 1
Preheat oven: Arrange oven rack to the center position and preheat the oven to 425-degrees Fahrenheit (or 400F convection). Next, line a large sheet pan with aluminum foil for easy clean up and set it aside.
Step 2
Season Cauliflower: Place the cauliflower florets into a large bowl and drizzle with the olive oil. Toss to coat the cauliflower in the oil. Next, sprinkle 1 teaspoon cumin, ¾ teaspoon paprika, ¾ teaspoon chili powder, ½ teaspoon salt, and 1/8 teaspoon pepper all over the cauliflower. Then toss well to thoroughly coat the cauliflower with the seasonings.Roast Cauliflower: Transfer the seasoned cauliflower florets to the prepared sheet pan. Place the pan in the oven and roast, turning the cauliflower over once during baking, for about 20-30 minutes or until the cauliflower is golden and caramelized. Remove from oven and set aside.
Step 3
Start the Soup - Using Bacon: Add bacon to a Dutch oven or stock pot and place over medium heat on the stove top. (Tip: start the bacon in a cold pot). Cook, stirring occasionally, until cooked through and crispy, about 8-12 minutes. Turn off the heat and use a slotted spoon to remove the bacon to a paper towel-lined plate. Set the bacon aside. Blot or pour off all, except about 1 ½ tablespoon of bacon fat. -OR-Start the Soup - NO Bacon: If you don't want to use bacon, heat 1 1/2 tablespoons of neutral oil in the pot over medium heat until shimmering. Once the oil shimmers, go to next step (adding veggies).
Step 4
Add vegetables: Return the heat to medium and add the onions and jalapeños. Season with ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon chili powder, 1 teaspoon salt and 1/8 teaspoon of pepper. Sauté, stirring frequently, until the onion is soft and translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
Step 5
Add cauliflower, beans, and stock: To the pot, add the roasted cauliflower, cannellini beans and stock. Give everything a good stir and then increase the heat under the pot to high to bring the soup to a boil. Once boiling, immediately reduce the heat to maintain a gentle simmer.Simmer Soup: Simmer the soup - UNCOVERED - for 10-12 minutes, or until the cauliflower is very tender.
Step 6
Blend Soup: Turn the heat off underneath the pot. Then use an immersion blender to puree soup until smooth and very creamy. (Alternatively, you can transfer the soup in batches to a stand blender, puree, and transfer back to pot). Add half-and-half: Return the pot to the stove-top over LOW heat. Stir in the half and half and cook for 1-2 minutes, or until soup is hot throughout. Taste the healthy cauliflower soup and adjust the seasonings as you see fit.
Step 7
Serve: Ladle soup into serving bowls. Sprinkle the reserved bacon over the soup and top with your favorite garnishes. Serve immediately and enjoy!