Scroll down for Christina Hendricks's recipe.Ingredients: 6 slices of bacon, chopped 2 cups onions, chopped 1 1/2 cups celery, chopped 6 garlic cloves, chopped 12 cups cauliflower (2 large heads), chopped in 1" pieces 8 cups chicken broth 3" cube of Pecorino Romano cheese, plus extra for garnish 1 cup heavy cream salt and black pepper to taste crumbled bacon and fresh herbs for garnish white truffle oil for drizzling on top
Directions: 1. Saute bacon in a heavy large saucepan over medium heat until golden brown; set aside a few pieces to crumble as garnish. 2. Add onion, celery and garlic. Cover; cook until veggies are soft, stirring occasionally, about 7 minutes. 3. Add cauliflower, broth and cheese; bring to a boil. Reduce heat to low, cover and simmer until cauliflower is tender, about 20 minutes. 4. Puree soup in batches in a blender. 5. Return to pan, add cream; let soup simmer. Thin with more broth if needed. Season with salt and pepper. 6. Ladle into bowls, top with cheese shavings, bacon, any fresh herb (like tarragon), and a tiny drizzle of truffle oila little goes a long way.