Heat olive oil in a Dutch oven or large stockpot over medium heat. Add the chopped onions, celery, and carrots. Cook until softened, about 7–10 minutes.

Lower the heat and stir in the minced garlic, cooking for 1 minute. Pour in the chicken broth and add the cauliflower. Bring it to a low boil and cook until the cauliflower is fork-tender, about 15 minutes.

In a small skillet, cook the chopped bacon over medium heat until crispy. Add butter to the skillet around the bacon and allow it to melt. Then, stir in the panko bread crumbs, cooking until they are golden brown. Set aside.

Remove 1 cup of hot broth from the pot. Whisk it together with flour until smooth, then whisk it back into the soup. Cook until the soup slightly thickens, then reduce the heat to low.

Gradually whisk in the shredded cheese, one cup at a time, stirring until melted. For a thicker texture, use an immersion blender or a stand blender to puree a portion of the soup. Remember to release the steam if using a stand blender.

Stir in the Cajun seasoning and season with salt and pepper to taste. Remove from heat and blend in the cream. Serve with parsley or chives on top, and finish with bacon breadcrumb garnish.