Cut whole head of an orange cauliflower in florets and spread in baking pan. Rub lightly with extra virgin olive and sprinkle with sea salt and pepper. Roast in 375 degree oven for 25 minutes, or until florets are fragrant and caramelized along the edges  (turn pieces over occasionally so they color all over but don’t them blacken). At the 25 minute mark add 1 diced Yukon Gold potato and 2 cut up plum tomatoes. Continue roasting another 20 minutes.   Reserve a handful of the tinier roasted florets for garnishing. Set roasted ingredients aside.

Saute 4 chopped slices of pancetta in a Dutch oven together with 1 tbs. of olive oil until crispy, but not burned. Remove meat and set aside. Add 2 tbs olive oil to the oil that’s already in the pot and heat over medium heat for 30 sec.  Add 1 large chopped onion, 1 medium chopped carrot, 2 chopped celery stalks, and ½ cup chopped Italian parsley.  Cook for 15 minutes over medium heat, stirring occasionally until the sofrito is softened. Add the roasted cauliflower florets, potato and tomato pieces (except for the florets for garnishing), 6 cups of chicken stock, 2 cracked bay leaves and ¼ tsp ground turmeric. Bring to a boil, reduce heat to medium-low and partially cover pot. Let simmer for about 45 minutes. Remove bay leave pieces and transfer the ingredients to food processer or blender or use an immersion blender to puree until you have the consistency of a thick, textured soup – don’t over-puree. Return contents to Dutch oven and season with salt and pepper to taste. Serve in warmed bowls and top each serving with a few of the reserved florets , a smattering of cooked pancetta bits and a few homemade croutons (cut white part of leftover peasant bread into very small irregular shaped pieces, toss with good olive oil and bake till golden – about 4-5 min.) Garnish each serving with a small tangle of pea tendrils or fresh thyme leaves.