Optional Garnishes: 


  1. Pre-heat oven to 400 degrees Fahrenheit.
  2. If using bacon for garnish, place 3-4 slices of bacon on a non-stick baking sheet.
  3. Roast bacon for 10-12 minutes depending on desired crispiness.
  4. Remove bacon and allow to cool before chopping into bits. Then, set aside.
  5. Place the chopped cauliflower on a separate baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  6. Roast cauliflower for about 20 minutes and remove once starting to get brown on the sides.
  7. In a dutch oven, heat olive oil over medium heat and sauté the leeks, garlic and 1/4 teaspoon of salt until leeks are soft, about 3-5 minutes.
  8. Add the cauliflower and sauté for another minute.
  9. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 30 minutes, until the cauliflower is completely tender.
  10. Remove from heat and allow the soup to cool slightly. Stir in the nuts.
  11. Carefully pour the soup into your Vitamix, select the Hot Soup program and let complete, or start the machine and gradually increase to the highest speed and blend for about 5 minutes.
  12. If you're using a regular blender, blend until desired consistency.
  13. Transfer soup back into the dutch oven and add salt & pepper to taste.
  14. Ladle the soup into bowls and garnish with truffle oil, bacon bits and parsley.

Recipe by Regan Baroni at