Roasted cauliflower soup

Ingredients

• 2 heads of cauliflower, cut into florets;
• 3 garlic cloves, minced;
• 2 shallots, minced;
• 3 cups chicken stock;
• 1 cup water;
• 1 bay leaf;
• 1 tsp. dried thyme;
• 2 cups full-fat coconut milk;
• 4 cooked bacon slices; cut into pieces; (optional)
• 1 tbsp. olive oil or ghee;
• Fresh parsley for garnishing;
• Sea salt and black pepper to taste;
• 
  
• Preheat oven to 425 F.
• In a large bowl, combine the cauliflower, garlic, shallots, and olive oil.
• Spread the cauliflower mixture on a roasting pan.
• Place the roasting pan in the oven and roast for 30 minutes.
• Transfer the cauliflower to a large saucepan and add the chicken stock and water.
• Add the thyme and the bay leaf, and bring to a boil over a medium-high heat.
• Cover the saucepan. Lower the heat and let it simmer for 30 minutes.
• Remove the bay leaf.
• Puree the soup using an immersion blender or a blender.
• Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.
• Top each bowl with crispy bacon, if desired, and sprinkle with fresh parsley. Serve warm.