Roasted cauliflower chowder. Roast head of cauliflower until soft. Chop some slices of bacon and cook in a Dutch oven. Set aside when crispy. In the same pot, sauté two leeks (chopped) in the bacon fat. Add in 3-4 minced garlic cloves. Then add in the roasted cauliflower. Give the mixture a good stir, add salt and white pepper. Pour in stock, enough to cover the vegetables. Let simmer for at least 30 minutes. Turn off the heat and use an immersion blender until the soup is smooth. Put the heat back on and bring to a simmer. Add in two cod fillets and let the soup cook the fish until it falls apart. Turn off the heat again and add a cup of milk to thicken the soup. Serve garnished with thyme, chives, and red pepper flakes.