Rough chop cauliflower florets. Toss cauliflower in oil to coat.
Spread cauliflower and garlic out on a large pan and place under the broiler in your oven for 15-20 minutes or until golden brown.
Saute onions in butter in a large pot until they are translucent.
Add water, cauliflower, garlic, salt and pepper to the pot of onions. Cook over medium heat for 30 minutes until softened.
Use an immersion blender to process your ingredients until smooth. If you don’t have an immersion blender you can transfer to the blender, leaving the lid vented to avoid a hot explosion of liquid (never place lid tightly covered with hot ingredients in a blender).
Add cheese and stir until completely melted. Top with a sprinkle of shredded cheddar and a bit of bacon.
Note: To thicken your soup you can choose to use about 2 Tbsp of xantham gum, coconut flour or corn starch - depending on your macros. You can also add more shredded cheese or less water to make it your desired consistency! I have always used broth in the place of water to increase my sodium and give an extra boost of flavor!