I bought a gigantic head of cauliflower this week so decided to make a savoury flavoured soup. It turned out quite well. The pancetta adds a real deep flavour and the zest adds some nice acidity.

INGREDIENTS

• 1 large head cauliflower, break into florets
• 200g pancetta
• 1 onion, chopped medium
• 2 stalks celery, chopped fine
• zest of one lemon
• 5 cups chicken broth
• Salt and pepper
• olive oil
• bay leaves
• poultry seasoning

DIRECTIONS

1. Preheat oven to 425F while cutting vegetables.
2. Place cauliflower florets on baking sheet, drizzle with olive oil, salt and pepper.
3. Roast cauliflower until brown on top, 15-20 minutes, remove and set pan aside when done.
4. In Dutch oven, sauté pancetta until brown and fat releases.
5. Remove pancetta and set aside.
6. Add a little olive oil if needed, add onions and celery. Cook until translucent.
7. Add cauliflower, lemon zest, seasonings and a small amount of pancetta (not all).
8. Just cover with broth, bring to boil. Simmer 30 minutes.
9. Remove from heat, remove bay leaf and purée.
10. Add remaining pancetta.

This tastes good as is. You could add a little cream when serving.