Roasted Cauliflower Soup | James Beard Foundation

Ingredients

• 1/2 cup diced pancetta or guanciale
• Extra-virgin olive oil
• 1 onion, peeled and sliced
• 1 head cauliflower
• Salt and pepper, to taste
• 2 cups vegetable stock
• 2 cups whole milk
• 1 tablespoon Banyuls vinegar
• 1/4 cup capers