Preheat oven to 190 degrees celsius (fan-forced).
Place the chopped cauliflower and vegetable stock into a large pot.
Season with salt and pepper.
Boil for 25 minutes or until the cauliflower is very soft.
Meanwhile, place the bacon pieces onto a baking tray and cook in the preheated oven until crispy (about 15-20 minutes).
Remove the cauliflower pot from the stovetop and allow to cool slightly.
Use a stick blender to puree the soup until smooth and creamy.
Add half of the parmesan cheese and blend through.
Serve the soup with the crispy bacon pieces and the remaining parmesan cheese.