b'Cauliflower & Parmesan Soup with Cured-Olive CrostiniKEVIN RATHBUNMakes 6 servingsFOR THE SOUP:1 head cauliflower, chunked2 shallots, chopped1V cups heavy whipping cream1V cups chicken brothX cup Parmesan cheese2 tablespoons lemon juice2 tablespoons honey1 tablespoon kosher saltV tablespoon black pepperPompeian Extra Virgin Olive Oil, for drizzling over the soupFOR THE CROSTINI:6 French-bread roundsPompeian Extra Virgin Olive Oil6 piquillo peppers (roasted Spanish red peppers)FOR THE GARNISH:W cup cured olives, chopped1 tablespoonmicro basil3 teaspoons Pompeian Extra Virgin Olive Oil1 teaspoon lemon juiceTO PREPARE THE SOUP:Place the cauliflower, shallots, cream and broth in a small pot and bring to a boil. Slow to a simmer and cook until the cauliflower is tender. Transfer to a blender and puree until smooth. While the soup is blending, add the Parmesan, processing until smooth.To finish, add the lemon juice, honey, salt and pepper. Serve hot.TO PREPARE THE CROSTINI:Brush the French-bread rounds with olive oil, and toast in the oven at 350 degrees for 8 to 10 minutes. Place 1 piquillo pepper on each round. Garnish the toasted rounds with choppedolives, micro basil, olive oil and a little lemon juice.Place the hot soup in a bowl and float a crostini on top. Drizzle extra virgin olive oil over the soup.CHEF STELLINOS SUGGESTED WINE PAIRING:Elements by Artesa Chardonnay161'