4 slices bacon, diced
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 head cauliflower, chopped
1 bay leaf
pinch red chile flakes
4 cups chicken broth
1 cup skim milk
2 tablespoons cornstarch
1/4 cup water
Salt and pepper to taste
Freshly chopped parsley
Cheddar cheese garnish (optional)
In a large Dutch oven, heat the bacon over medium-high heat until crispy, about 8 minutes. Remove to a paper-towel lined plate and set aside.
Heat the olive oil over medium-high heat and add the onions. Cook until translucent, about 5 minutes.
Add the carrots and celery and cook until softened, about 10 minutes.
Add the cauliflower, bay leaf, and chili flakes and cook until softened, about 5 minutes.
Add the chicken broth and milk. Bring to a simmer and cook until the cauliflower is tender, about 15 minutes.
Meanwhile, in a small bowl, whisk the cornstarch into the water until no lumps remain.
When the cauliflower is cooked, add the cornstarch mixture to the soup and simmer until thickened. If the soup is too thick, add additional milk or water.
Season with salt and pepper to taste. Garnish each bowl with the crispy bacon, freshly chopped parsley, and cheddar cheese (if using).