1/2 cup blanched hazelnuts
1 medium head of cauliflower (about 2 pounds), cut into small florets
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
4 slices thick-cut bacon (about 4 ounces)
1 small fennel bulb, chopped
1 small onion, chopped
1 garlic clove, finely chopped
1/3 cup dry white wine or water
6 cups low-sodium chicken broth
3/4 cup heavy cream
2 bay leaves