Ingredients
4 slices bacon, cut into 1" pieces
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. flour
2 sprigs thyme, stripped and chopped
1 head cauliflower, cut into small florets
1 qt. vegetable broth
1 c. whole milk
Preparation
Step 1In a large pot over medium heat, cook bacon until crispy. Transfer to paper towel-lined plate and drain all but 2 tablespoons of fat. Step 2To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook 2 minutes more. Add thyme and cauliflower.Step 3Pour in broth and milk and bring to a boil. Immediately reduce heat and simmer until cauliflower is fork tender, about 15 minutes. Season with salt and pepper.Step 4Garnish with cooked bacon before serving.
