Heat skillet & fry bacon until fully cooked & crispy. Place on a paper towel lined plate to absorb any grease. Set aside to cool.

In a large stockpot melt butter at the bottom, then sauté onion, celery, garlic & carrots until tender.

Roughly chop head of cauliflower & add to stockpot to sauté until just barely crisp. Add bay leaf as well.

Now add flour, stir. Then gradually add milk & chicken broth. Whisk constant for 5 mins.

Bring to a boil, stirring occasionally for 15mins or until cauliflower is completely tender & chowder looks smooth. Let simmer & stand for about 7 mins. Garnish each serving with bacon (crumbled), chopped parsley & cheddar cheese if desired. Enjoy!