1mediumhead cauliflower (cleaned and separated into florets)(600 grams)
salt & pepper*
1/4cupwhole / heavy cream(63 grams)
3 tablespoonsfreshly grated parmesan cheese
6slicesthinly sliced bacon or pancetta chopped
*Adding the salt depends on if you use homemade broth or store bought. I find store bought very salty so no need to add extra.
In a medium/large pot add the butter, chopped shallot, celery and garlic. Cook on low / medium heat stirring often for about 2 minutes.
Then add the broth, cauliflower and salt and pepper if using. Over medium/high heat bring to a boil, then lower the heat and simmer for about 25 minutes or until the cauliflower is tender. Remove 3 florets, drain on a paper towel then chop and set aside.
Blend the remaining ingredients in the pot until smooth (either in a blender or directly in the pot with a hand blender). Place the pot back on medium heat, add the cream and parmesan cheese and heat until hot. Serve immediately sprinkled with fresh chopped parsley, some chopped cauliflower and chopped bacon or pancetta. Enjoy!
In a frying pan fry the chopped bacon or pancetta until crisp, drain on a paper towel.