Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.

In a large soup pot, cook the bacon slowly over low-medium heat, stirring often with a wooden spoon for about 8-10 minutes until bacon is starting to crisp and most of the fat is rendered.

Add the butter and the onion and garlic; cook until softened, but not browned (about 5 minutes).

Add the cauliflower, thyme, and stock; bring to a boil. Reduce the heat to a simmer, add heavy cream, cover, and cook until the cauliflower is very soft and falling apart, about 15-20 minutes.

Remove from heat. Use a handheld immersion blender to puree the soup, or puree it in Blender and return it to the pot.

Add the Parmesan, whole milk yogurt and Tabasco and stir until smooth. Season to taste with salt and black pepper. Garnish with chives.