Roast the Cauliflower:

Preheat your oven to 400°F (200°C).

Spread the cauliflower florets on a baking sheet and drizzle with olive oil.

Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.

Sauté the Aromatics:

While the cauliflower roasts, heat a large pot over medium heat.

Add a splash of olive oil and sauté the onion for 5-6 minutes, until soft and translucent.

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Make the Soup Base:

Once the cauliflower is done roasting, add it to the pot with the onions and garlic.

Pour in the broth and bring to a simmer.

Let the soup simmer for 10-15 minutes to blend the flavors.

Blend the Soup:

Using an immersion blender or a regular blender, puree the soup until smooth and creamy.

If using a regular blender, blend in batches and be cautious with the hot liquid.

Add the Cream and Seasonings:

Return the soup to the pot and stir in the heavy cream.

Season with salt, pepper, and a pinch of nutmeg (if using).

Let the soup simmer for another 5 minutes, adjusting seasoning as needed.

Prepare the Bacon:

While the soup simmers, cook the bacon in a skillet until crispy.

Crumble the bacon into small pieces.

Serve:

Ladle the soup into bowls and top with crumbled bacon.

Garnish with fresh parsley and a drizzle of extra cream, if desired.

Serve:

This creamy cauliflower soup is perfect on its own or served with crusty bread for dipping. Enjoy the rich, savory flavor with the crispy bacon bite in each spoonful!