Pureed Cauliflower Soup

In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add cauliflower and shallot; cook, stirring occasionally, until cauliflower begins to lightly brown and is completely softened, 10 to 12 minutes. Working in batches, transfer cauliflower and shallot to the jar of a Vitamix. Add enough of the heated stock to easily blend and process until smooth. Pass through a fine mesh sieve or chinois and transfer to a medium saucepan. Bring to a simmer over medium heat; season with salt and pepper. Cook until heated through. Meanwhile, heat 1/4 inch olive oil over medium heat in a small skillet. Add bread cubes and cook, stirring frequently, until bread is toasted. Transfer to a paper towel-lined plate to drain; season with salt and pepper. Add parsley leaves to skillet and cook until crisp; transfer to a paper towel-lined plate to drain. Divide soup evenly between 4 bowls. Top with toasted bread cubes fried parsley leaves; serve.