Instructions

1. 1
   Blanch the cauliflower, then break into small bunches.
2. 2
   Melt the butter in a pot, then add the chopped onion, carrot, celery, and bacon. Fry until softened.
3. 3
   Add white stock and boil for a few minutes. Strain the stock to remove the solids.
4. 4
   Mix the tomato purée into the stock, then bring to a boil.
5. 5
   Mix in the cauliflower, sage, and parsley. Bring to a boil.
6. 6
   Mix in grated parmesan and pepper.
7. 7
   Serve with additional grated parmesan.