Place a large saucepan on medium high heat, heat the saucepan and add the bacon. Cook until the fat is all rendered and the bacon is crispy. Remove pan from heat, using a slotted spoon, remove the crispy bacon bits and set aside. Leave the bacon fat in the pan.
Place the pan back on heat, turn the heat down to medium, add the onion and salt to the bacon fat and cook for 5-6 minutes.
Roughly cut cauliflower into small florets. Don't worry too much about the size.
Once the onion is translucent, add the garlic powder and smoked paprika. Cook for 1-2 mins. stirring occasionally whilst it cooks to release the fragrance of the spices.
Add the cauliflower and the stock to the saucepan, bring to a simmer and cook until the cauliflower is tender approx. 20-25 minutes.
Allow the soup to cool slightly, add to a blender and blend until mixture is smooth and creamy. Please be very careful with hot liquids in a blender. We remove the small lid, used to add ingredients and cover with a tea towel. Then we would pulse a few times to release any pressure and then blend on high until smooth.
Return the blended mixture to the pan on a medium heat, add the cream and half the bacon and heat through.
Serve with the rest of the bacon sprinkled on top.
Makes 8 cups. On serve is 1 cup. NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.