In a large pot, combine the cauliflower florets and chicken broth. Bring to a simmer over medium heat and cover. Cook for about 15-20 minutes, or until the cauliflower is tender enough to be easily pierced with a fork.

Once the cauliflower is cooked, use an immersion blender to carefully puree the mixture until it’s smooth and creamy. Alternatively, you can transfer it to a blender in batches but be cautious with the hot liquid.

Stir in the heavy cream, garlic powder, onion powder, smoked paprika, salt, and pepper. Allow the soup to simmer for an additional 5 minutes, stirring occasionally to prevent sticking.

Reduce the heat to low, then mix in the shredded cheddar cheese until melted and fully incorporated.

Taste and adjust seasonings if needed. Ladle the soup into bowls and add toppings like crumbled bacon, a dollop of sour cream, green onions, and extra cheddar cheese.

Garnish with fresh parsley for a pop of color, and serve hot.