Heat dutch oven or large pot over medium heat, add the bacon and cook to desired crispness. Remove the bacon (save for topping), drain the grease, reserving 1 tablespoon in the pot.
Add the onion to the bacon grease in the pot and cook over medium heat until the onions are softened. Stirring occasionally.
Add the garlic and cook an additional 30 seconds.
Pour in the broth, add the cauliflower, salt and pepper. Bring to a boil. Simmer for 15-20 minutes until the cauliflower is softened.
Using an immersion blender, blender or food processor blend the soup until smooth and creamy. (Be careful when transferring hot liquids and allow the soup to cool briefly before putting a lid on the blender)
Serve the soup warm with toppings of choice.
To make this vegan/vegetarian do not cook the bacon, use another fat/oil of choice to saute the onions in.