In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 6 minutes, add the garlic, and cook 1 minute more.

Add the cauliflower chunks, thyme sprigs, pinch of salt and pepper, and bone broth.

Bring the soup to a boil, cover, reduce heat, and simmer, stirring occasionally for 20 minutes or until cauliflower is fork tender.

Stir in the coconut cream and lemon juice.

Once the soup is done, let rest for 10 minutes to cool.

Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt and pepper as needed.

Top with crumbled bacon and cracked pepper and serve immediately.