In a sauté pan, over medium heat, cook the bacon until the bacon is crispy.
Remove the bacon from the bacon grease and set aside, while leaving the grease in the hot pan.
Over very low heat, in the pan with the bacon grease, add the garlic chips and slowly let them slowly fry and turn a light golden brown. The slower, the better. This can take upwards of 30 minutes and require some careful attention (while you do other things). Do not let this burn or turn too dark. It becomes bitter VERY quickly.
Remove the garlic from the bacon fat and set aside on a paper towel to dry.
Add 1/2 of the remaining bacon fat to a medium sized soup pot and add 3/4's of the cauliflower florets. Add some salt and pepper to the pan and fry the cauliflower in the bacon fat for about 3 minutes, until just a little color is added to the cauliflower.
Add the chicken stock to the soup pot.
Let simmer for 20 minute, or until very soft.
Add the cream to the soup and season with a little salt and pepper.
Place the original sauté pan, with the remaining bacon fat, on the stove over medium heat. Add the final 1/4 of cauliflower florets and season with a little salt and pepper.
Do not let the soup boil, but when it is very hot, puree it in a blender, very well, until smooth.
Adjust seasoning with salt and pepper, and consistency with more warm chicken stock, if it needs it.
When the cauliflower in the sauté pan is cooked and slightly browned, add the bacon and roasted garlic.
Divide the soup between several bowls, then garnish with the cauliflower florets, bacon and garlic chips.