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2 heads cauliflower
6 cloves garlic
4 Tbsp chopped parsley (fresh)
1.5 tsp salt
1 tsp thyme (fresh or dried)
1/2 tsp ground pepper
3 Tbsp olive oil
2 Tbsp butter
3/4 cups heavy cream
4 cups chicken, vegetable or beef broth
8 slices bacon, chopped
6 oz cheddar cheese
Denny’s Bacon Salt
2 chicken breast or 3-4 chicken thighs
Preheat the oven to 350º F. Cut the cauliflower into small florets. Line them on a large baking sheet and drizzle the olive oil all over. Sprinkle 1/2 tsp of salt and 1/2 tsp of thyme all over. With your hands, massage the spices and oil all over the florets. Place in the oven and bake for 30 minutes. The cauliflower should be fork tender and a bit golden brown on top when done. Once done, take it out of the oven.
While the cauliflower is roasting, let’s make the crispy bacon and chicken. Pan fry your bacon slices until crispy. Remove the bacon from the hot oil and transfer to some kitchen paper to absorb the excess oil. Let it cool down a bit before chopping into small pieces. Set aside. Chop your chicken. Place chopped pieces into the bacon grease and season with Denny’s Bacon Salt. Cook until done. Set aside.
Chop the onion and garlic cloves. In a large pot, add the butter, onions, garlic, pepper, the rest of the salt and thyme. Cook on medium heat until the onions are tender. Add the roasted cauliflower to the pot and mix to combine. Add the broth to the pot. With an immersion blender, puree the cauliflower as much as you can. You should have a nice thick-ish soup. Add the heavy cream and blend again.
Add your chopped bacon and chicken. Stir to combine. Add the cheddar cheese a little bit at a time so that it can melt evenly and continue to stir. Add the chopped parsley. The soup is now ready to serve.