Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper. Lay the bacon slices on the parchment paper and bake for 15 – 20 minutes or until the bacon is browned and crispy.

Remove the pan from the oven and place the bacon on a plate lined with paper towels. Blot the extra grease, crumble, and set aside.

Steam 2 pounds cauliflower florets in about an inch of water for 5-10 minutes or until tender. Drain and set aside.

In a stock pot melt the butter over medium heat. Whisk in the flour until smooth. Slowly stir in the milk, whisking constantly until thickened.

Stir in the cauliflower florets, mashing slightly with a potato masher.  Add the green onions. Bring to a boil, making sure to stir frequently so the soup doesn’t stick to the bottom of the pot.

Reduce heat, and simmer for 10 minutes. Mix in the bacon, shredded cheese, sour cream, salt, and pepper. Continue stirring until the cheese is melted and the sour cream is incorporated.

Add more salt and pepper to taste if needed. Ladle soup into bowls and garnish with any left over bits bacon, cheese or onions. Oyster crackers will do the trick too.