Preheat your oven to 425 F.
In a large bowl, combine the cauliflower, garlic, shallots, and olive oil.
2 heads of cauliflower, 3 garlic cloves, 2 shallots, 1 tbsp. olive oil or ghee
Spread the cauliflower mixture on a roasting pan.
Place the roasting pan in the oven and roast for 30 minutes.
Transfer the cauliflower to a large saucepan and add the chicken stock and water.
3 cups chicken stock, 1 cup water
Add the thyme and the bay leaf, and bring to a boil over medium-high heat.
1 tsp. dried thyme, 1 bay leaf
Cover the saucepan. Lower the heat and let it simmer for 30 minutes.
Remove the bay leaf.
Puree the soup using an immersion blender or a blender.
Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.
2 cups full-fat coconut milk, Sea salt and black pepper to taste
Top each bowl with crispy bacon, if desired, and sprinkle with fresh parsley. Serve warm.
4 cooked bacon slices cut into pieces