Cut bacon into ¼-inch pieces and cook in a large skillet over medium heat until crispy, about 6 minutes.

Transfer to a paper towel lined plate and set aside.

Combine the cauliflower, vegetable broth, garlic, salt, and pepper in a saucepan and bring to a boil over high heat.

Cover, reduce heat to medium-low, and simmer until the cauliflower is soft, 15-20 minutes.

Puree the soup in a blender in batches until smooth. (Make sure you remove the plastic insert from the blender top and cover the hole with a folded kitchen towel.)

Return the soup to the pot and reheat gently before serving.

Serve garnished with reserved bacon pieces and chives.