In a large pot over medium heat, cook bacon until crispy. Transfer to paper towel lined plate and drain all but 2 tablespoons of fat. To pot, add a onion, carrots, and celery. Season with salt and pepper. Cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook 2 minutes more. Add thyme and cauliflower. Pour in broth and milk and bring to a boil, immediately reduce heat and simmer until cauliflower is fork tender, about 15 minutes. Season with salt and pepper. Garnish with cooked bacon before serving.
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