Cook bacon in a pan, set aside.
In the same pan melt butter, sautee the minced onion and the garlic cloves.
Sautee the florets, caramelize them a little then add stock, wine, black pepper, thyme and dry garlic.
Bring to a boil then low fire, let it cook until cauliflower is tender.
Blend the chowder with a blender until smooth, add cream lemon juice and cream cheese and simmer for 5 minutes.
Add now Parmesan, mix and serve with bacon cubes, pumpkin seeds, smoked paprika or what you prefer.