In a large pot, heat 2 tablespoon of coconut or grapeseed oil and add the onion. Sauté the onion until it is soft and browned, about 10 to 12 minutes.

Add the garlic and sauté an additional 3 minutes.

While the onion and garlic is sautéing, chop the cauliflower into florets and discard the green stems.

Fill a large pot with a couple of inches of water and insert your steamer*

Bring water to a boil, add the cauliflower florets and steam covered until the florets are soft when poked with a fork, about 6 to 8 minutes.

Add the sautéed onion and garlic, steamed cauliflower, almond milk, vegetable broth and salt to a blender (all ingredients except for the bacon) and blend until completely smooth. The texture should come out pillowy, creamy and soft.

If the soup is not already piping hot coming out of the blender, pour it back into the pot and gently heat to desired temperature, stirring frequently.

If desired, chop 3 strips of bacon and cook them over medium heat until they crisp up. Serve soup with crisped bacon on top or skip the bacon to make this vegetarian.