-Chop up and then sauté 4 slices of thick cut bacon over medium heat until some fat renders.

-Add 1 chopped onion.

-Chop up 1 head of cauliflower into small florets and add.

-Cover and cook, stirring occasionally, about 4-5 minutes.

-Then add the following:

3½ cups low-salt chicken broth

A one-inch cube of Pecorino Romano cheese

-Bring to a boil, reduce heat to medium-low then cover and simmer until cauliflower is tender, about 20 minutes.

-Puree soup in batches in food processor. Return to the same pan.

-Add ½ cup heavy whipping cream and bring soup to a simmer.

-Thin with more broth if desired and season with salt and pepper.

-Ladle soup into bowls.

-Sprinkle with shavings of Pecorino Romano and drizzle with truffle oil.