-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.