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["Preheat oven to 350u00b0F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop.", "While the nuts are cooling, increase oven to 400u00b0F. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30-35 minutes.", "Meanwhile, cut bacon crosswise into 1/2"" pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10-12 minutes. Transfer to paper towels.", "Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8-10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20-25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.", "Working in batches, puree cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.", "Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.", "Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately."]
