The only way Mom could get you to eat it as a kid was to drown it in Cheez Whiz. Range’s Phil West takes a more mature approach to cauliflower with this simple, elegant soup. Cauliflower and Bacon Soup with Breadcrumbs Serves 4, plus leftovers 1 tbsp. olive oil 2 oz. bacon, cut into batons 1 large onion, sliced thin 1 head cauliflower, broken into small pieces 2 qts. chicken stock pinch chili flakes 1 tbsp. chopped parsley ½ c. toasted breadcrumbs salt and pepper to taste super-good olive oil for drizzling 1. Add 1 tbsp. olive oil to a medium sauce pot over medium heat. 2. Brown bacon over medium heat. 3. Add onions and saute until soft, about five minutes. 4. Add cauliflower and season lightly with salt and pepper (the bacon will give the soup some saltiness). 5. Add chicken stock and simmer until the cauliflower is tender. Check seasoning. Add chili flakes and simmer for two or three minutes. 6. Ladle the soup into bowls and top with parsley, breadcrumbs, and a drizzle of olive oil. Veggies accomplished. Pots and pans rusty? Try it at Range, 842 Valencia Street, between 19th and 20th Streets (415-282-8283 or rangesf.com).