Preheat oven to 425 degrees F.

Remove the florets from the cauliflower and place on a sheet tray.

Drizzle cauliflower with olive oil and sprinkle with ½ teaspoon salt, toss gently and place in the oven.

Roast for 15 minutes while you prepare the soup.

In a dutch oven or other large pot, heat a drizzle of olive oil over medium high heat.

Add in diced onion and garlic. Saute for 2-3 minutes.

Add chicken stock, potato, thyme leaves, ½ tablespoon salt, ½ tablespoon pepper, and paprika. Bring to a boil.

Let this simmer until the cauliflower is done or until the potatoes are tender. (about 15 minutes)

When the cauliflower is done, place the soup mixture and cauliflower into a food processor or high speed blender. (You might need to do this in batches)

Begin blending the soup and add in the cream or milk.

Blend for 2-3 minutes until silky smooth.

Return to the pot on the stove and heat the soup over medium heat. Stir in the shredded cheddar. Reserve some for topping. Taste now and add more salt if necessary.

While that warms through, prepare the topping by adding diced baguette, olive oil, and parmesan cheese to a sheet tray.

Broil for 2-3 minutes until golden brown.

Once the cheese has melted and the soup is warmed through, serve in bowls and top with bacon bits, parmesan croutons, and a drizzle of cream!