Creamy Cauliflower Soup

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Add cauliflower florets to a large bowl and toss with 2 tbsp of olive oil until the florets are lightly coated. Place florets in a single layer onto prepared baking sheet. Roast cauliflower for about 25-30 minutes or until tender and caramelized.
In a large dutch oven or soup pot, add remaining oil, garlic and onions. Over medium heat, sauté onions and garlic until browned.
Reserve 1 cup of cauliflower florets and set aside. Add remaining cauliflower and stock into pot. Bring to a simmer and cook with lid covered (so you don't reduce the stock) until cauliflower is very soft, about 10-15 minutes.
Pour contents of your pot into a blender. You can do this in two batches if needed. Blend on high until smooth. Pour back into the pot when done.
Stir in milk and cheese. Bring contents to a simmer and stir until cheese is completely melted. Add in reserved cauliflower. Garnish with bacon, parsley, more cheese and ground black pepper.