In a Dutch oven or stock pot, fry the bacon over medium heat, stirring occasionally, until the fat has rendered and the bacon is crispy. Transfer the bacon to a plate lined with paper towels and reserve.

Discard all but 2 tablespoons of the bacon fat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring. Add the cauliflower and chicken broth, increase the heat to high, and bring to a boil. Cover the pot, reduce the heat, and simmer until the cauliflower is tender, about 20 minutes.

Blend the soup in batches until smooth and creamy. Season to taste with salt and pepper. (Can be made ahead up to this point and stored, covered, in the refrigerator. Reheat over medium heat before serving.)

Garnish the soup with the reserved bacon pieces