Roasted Cauliflower Corn Chowder

fromvalerieskitchen.com

Jennifer Olayvar

1 large head cauliflower cut into florets (approximately 5 cups)

3 tablespoons olive oil, divided

6 strips bacon cut into ½" pieces

1 cup diced white or yellow onion

1 cup peeled and diced carrot

½ cup diced celery

2 teaspoons minced garlic

1 teaspoon salt, plus additional to taste

1 teaspoon dried thyme

4 cups low-sodium chicken broth

1 bay leaf

1-½ cups milk I used 2% reduced fat

1 cup fresh or frozen corn

⅓ cup shredded Parmesan cheese plus additional for garnish

fresh ground black pepper to taste

fresh chopped parsley for garnish

Directions at fromvalerieskitchen.com

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