Preheat oven to 425 degrees.

Remove greens and chop cauliflower heads into 1" florets, scatter on the baking sheet and season well with sea salt and herbs de provence.

Slice the top of the head of garlic of and drizzle with olive oil and sea salt, loosely wrap in foil and add to the baking sheet.

Roast the cauliflower and garlic for 50-55 minutes, tossing the cauliflower halfway through.

Remove from the oven and transfer warm cauliflower to the blender, pulsing to break down.

Remove the roasted garlic cloves from the garlic head and add to the blender, along with the warm chicken broth to the blender. Blend until smooth and season to taste with fresh black pepper.

**Ensure you note the hot-liquid level on your blender to avoid overfilling!**

Divide the warm soup into bowls and garnish with crispy chopped bacon and fresh chives before serving.