roasted cauliflower + bacon soup

1 Preheat oven to 400*
2 In two large roasting pans add cauliflower, onions, garlic and capers
3 Drizzle vegetables with oil and toss to coat with chili flakes, thyme, salt and pepper to taste
4 Bake for 35 minutes until cauliflower is tender and slighting golden, get some goodness on it!
5 Meanwhile, fry pieces of bacon until crispy and set aside to cool
6 Once, vegetables are done roasting add to a high powered blender with 2 cups of chicken stock and puree. Depending on the size of your blender you may need to do this in batches, you can also use an immersion blender
7 Add cauliflower puree and remaining chicken stock to a large stock pot and bring to a boil
8 Meanwhile add the bacon to the blender and pulse until finely chopped, you should have small bacon bits
9 Once pot begins to boil bring to a simmer and add bacon bits
10 Simmer for another 15- 20 minutes and serve