Place a wire rack on top of a baking sheet. Evenly spread the bacon on the rack and place the baking sheet in a cold oven on the middle rack. Set the oven to 400°F and cook for 25 minutes.

While the bacon cooks, prep the vegetables, starting with the cauliflower. Spread the cauliflower onto a baking sheet. Once the oven heats to 400°F (usually when there is about 10 minutes left for the bacon), place the cauliflower on the rack below the bacon.

When the bacon has finished cooking, remove from the oven and let cool. Raise the oven temperature to 500°F and move the cauliflower up to the middle rack and flip the cauliflower. Cook for an additional 10 to 15 minutes, or until lightly charred. Once the bacon has cooled, dab with paper towels to sop up excess oil, then chop. Set aside.

Meanwhile, in a large soup pot, melt 1 tablespoon of butter. Once melted, add in the onion and thyme. Lightly season with salt. Cook, stirring often, for about 4 minutes. Add in the celery, carrots, and green onions. Lightly season with salt and continue to cook for another 4 to 5 minutes.

Once the butter dries up, add in the remaining butter and garlic cloves. Once the butter has melted, sprinkle the flour over the vegetables. Slowly add in the chicken stock, stirring constantly until fully incorporated. Add in the almond milk. Bring to a light simmer, stirring occasionally. Add in the cayenne pepper, paprika, and salt and pepper to taste.

Stir in the bacon. Once the cauliflower has finished roasting, add it to the pot and stir to combine. Allow the soup to thicken slightly ~ about 5 minutes. Carefully remove the thyme sprigs and serve.

Garnish with green onions, thyme leaves, and shredded cheese, if desired.

Enjoy!