1 pound cauliflower, cut into 1/4 inch slices
1 medium onion, sliced into rings
3 cloves garlic, minced
1 tablespoon olive oil
1 (.75 ounce) package dry white wine
3 1/2 cups chicken broth
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried thyme
1/4 teaspoon salt
3 slices bacon
1/4 teaspoon garlic powder
In a medium saucepan, heat oil over medium heat. Stir in onion and saute 1 minute. Stir in garlic and saute another minute. Remove skillet from heat.
Season cauliflower with salt and pepper. Mix in wine, broth, salt, pepper and basil. Bring to a boil. Reduce heat to low and stir in bacon, garlic powder and thyme. Simmer 1 hour.
Stir in chicken broth, salt, pepper and basil. Cover and simmer 15 minutes.
Stir in cauliflower and onion mixture, salt, pepper and basil. Cover and simmer 5 minutes. Remove from heat. Stir in cauliflower and onion mixture, salt, bacon, garlic powder and thyme. Cover and simmer 10 minutes. Pour soup into bowl and stir to coat. Let stand 1 hour. Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes, or until cauliflower is tender and bacon is crispy. Remove from oven and allow to cool. Serve dish with water salad and lime wedges for dipping and garnish with pineapple wedges.
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