• 2 heads cauliflower, cut into florets
• 2 tbsp olive oil
• Kosher salt and pepper to taste
• 6 sprigs thyme, divided
• 4 slices turkey bacon
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup white wine
• 6 cup low-sodium chicken broth
• 1 bay leaf
• 1 1/2 cup cottage cheese (or dairy free yogurt)
• Shredded cheddar, for garnish (or dairy free cheese)
Chopped chives, for garnish
1. Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine 4 thyme sprigs on top.
2. Bake until cauliflower is golden and tender, about 20 minutes.
3. In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
4. Add onion and cook until tender. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
5. Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
6. Using an immersion blender, add cottage cheese and purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
7. Season to taste with salt and pepper. Serve warm with cheddar, chopped bacon, and chives.