Chop the Applewood Smoked Bacon into small pieces.

In a large stock pot, sauté the chopped bacon over medium heat until browned.

Add the chopped celery, onion, and diced garlic to the pot.

Cover the pot and cook until the vegetables are soft, stirring occasionally, about 7 minutes.

Add the chopped cauliflower, chicken stock, and 2 ounces of Pecorino Romano cheese (in a chunk) to the pot.

Cover the pot and simmer for 20 minutes, until the cauliflower is tender.

Remove the pot from the heat.

Puree the soup with an immersion blender or in batches in a food processor/blender until smooth.

Return the pureed soup to the pot and place over medium heat.

Add the heavy cream to the pot and bring to a simmer.

Season the soup with salt and pepper to taste.

Ladle the soup into bowls.

Sprinkle each bowl with pecorino shavings.

Drizzle each bowl with truffle oil.