Cauliflower Soup with Pecorino Romano and Truffle Oil

Sauté chopped bacon in large stock pot over medium heat until browned. Add onion, celery and garlic. Cover and cook until vegetables are soft, stirring occasionally- about 7 minutes. Add cauliflower, chicken stock and chunk of cheese, cover, and simmer for 20 minutes, until cauliflower is tender. At this point, remove from heat and puree the soup with immersion blender or in batches in your food processor/blender. Add it back to the pot, over medium heat, and add cream and bring to simmer. Season with salt and pepper.

Ladle into bowls, sprinkle with pecorino shavings, and drizzle with truffle oil.