Preheat the oven to 425°F (220°C). Toss the chopped cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until golden brown and tender.

Making Soup

Sauté Aromatics

In a large pot, heat a little olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Blend the Soup

Add the roasted cauliflower and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust seasoning with salt and pepper.

Preparing Corn Relish

Mix Corn Relish

In a bowl, combine sweet corn, red bell pepper, red onion, cilantro, lime juice, and salt. Mix well and set aside.

Cooking Pancetta

Crisp the Pancetta

In a skillet over medium heat, cook the diced pancetta until crispy. Remove from heat and drain on paper towels.

Serving

Serve the Soup

Ladle the soup into bowls. Top with a generous spoonful of sweet corn relish and crispy pancetta.