- 8 cups cauliflower florets (1 large head)
- 4 1/2 tablespoons olive oil, divided
- Cooking spray
- 1 cup chopped yellow onion
- 3 garlic cloves, minced
- 2 3/4 cups unsalted chicken stock (such as Swanson)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- 1 1/3 cups Millet Cream
- 1 1/2 teaspoons minced fresh sage
- 6 tablespoons Crunchy Fried Farro
- 2 bacon slices, cooked and crumbled
- calories 363
- fat 21.2 g
- satfat 3.5 g
- monofat 13.6 g
- polyfat 2.8 g
- protein 13 g
- carbohydrate 33 g
- fiber 7 g
- sugars 7 g
- Est. Added Sugars 0 g
- cholesterol 7 mg
- iron 2 mg
- sodium 623 mg
- calcium 117 mg
How to Make It
Preheat oven to 450°F.
Combine cauliflower and 1 1/2 tablespoons oil on a jelly-roll pan coated with cooking spray; toss well to coat. Roast at 450°F for 35 minutes or until tender and browned, stirring every 10 minutes.
Heat a Dutch oven over medium-low heat. Add 1 1/2 tablespoons oil; swirl to coat. Add onion and garlic; cook 10 minutes or until very tender, stirring occasionally. Add stock, salt, pepper, and cauliflower; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place stock mixture and Millet Cream in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth (about 3 minutes). Return mixture to pan; heat on medium heat until thoroughly heated.
Combine 1 1/2 tablespoons oil and sage in a small microwave- safe bowl; microwave at HIGH 45 seconds. Combine Crunchy Fried Farro and bacon in a small bowl. Ladle soup into 4 bowls. Top each serving with sage oil and farro mixture.
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