Silky, smoky roasted cauliflower bisque thickened with white beans, flavored with Tex-Mex spices and garnished with bacon, pico de gallo, tortilla chips and plenty of cheese!
If using bacon: Add bacon to a Dutch oven or stock pot and place over medium heat (start in a cold pot). Cook, stirring occasionally, until cooked through and crispy, about 8-12 minutes. Use a slotted spoon to remove bacon and set aside. Pour off all, except about 1 ½ tablespoon of, drippings*.
(if not using bacon, add a tablespoon of oil to the pot before proceeding) Add onion and jalapeno. Season with ½ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon chili powder, ½ teaspoon salt and a pinch of pepper. Sauté until soft and onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add the roasted cauliflower, cannellini beans and stock to the pot. Increase heat to high, bring mixture to a boil and immediately reduce heat to simmer. Simmer for 15-20 minutes.
Use an immersion blender to puree soup to desired consistency (alternatively, transfer soup in batches to a stand blender, puree, and transfer back to pot*). Stir in half-and-half. Taste and adjust for seasoning.