| 1. |
Heat oven to 400° F (200° C). Toss chopped cauliflower, broccoli and garlic with the olive oil, and roast for 30 minutes. |
| 2. |
Meanwhile, heat the butter in a large pot or dutch oven. Add the celery and carrot and saute for about 10 minutes. |
| 3. |
Whisk in the salt, pepper, paprika, thyme and flour and continue to cook for 2 minutes. |
| 4. |
Add the wine and water, whisking to combine with the flour mixture. |
| 5. |
Slowly add the broth and bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. |
| 6. |
Add the cauliflower, broccoli and garlic to pot. Using a stick blender, puree well. Remove from heat and stir in half and half. |
| 7. |
Top with bacon bits or serve with crusty bread or crackers. |
