Add the butter and garlic and saute for 3 minutes.
Add the cauliflower and stir to coat in the butter. Saute for 2 minutes.
Add the heavy cream, chicken stock, and pepper, and reduce the heat until the pot is simmering. Simmer for 15-20 minutes, until the cauliflower is tender.
While the cauliflower is cooking, prepare the bacon;
In a large non-stick frying pan add the bacon and place over high heat. Saute for 10-15 minutes, until the bacon is starting to crisp.
Using your stick blender, blend the soup into a smooth puree.
Add the bacon and parmesan cheese into the cauliflower soup and mix well with a spoon.