Start by making the rolls. Combine flour, lukewarm water, dry yeast and salt in a bowl and knead the dough for about 10-15 minutes.
2
Cover with a damp cloth and allow the dough rise for 30 minutes.
3
Shape the dough into rolls, and place them on a baking tray lined with baking paper. Allow the rolls to rise for another 20 minutes.
4
Dice the garlic, onion and cauliflower.
5
Fry the onion and garlic in a pan with oil or butter until the onion is golden. Add cauliflower, water and vegetable broth and let the soup cook with the lid on for about 10-15 minutes.
6
Bake the rolls at 200 degrees celcius for about 10-15 minutes.
7
Dice the bacon and fry in a pan until crispy.
8
Add creme fraiche and pepper to the soup, and mix with an immersion blender.
9
Serve the cauliflower soup with crispy bacon and steaming hot rolls.
10
Note! If following the weekly menu, save about a third of the soup and a few of the rolls. They'll be used in other dinners.
