Over medium heat, in a large, high-sided skillet, cook bacon until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate.

Drain most of the bacon grease from the skillet and then add the ground beef. Sprinkle the beef with garlic powder, onion powder, smoked paprika, and Italian seasoning. Add salt and pepper to taste. Cook the meat, stirring occasionally, until the meat is browned, about 5 minutes.

Add the chopped cauliflower and the beef broth to the skillet. Stir to combine, cover, and reduce heat to medium-low. Simmer until heated through and the cauliflower is fork-tender, but not mushy, about 7-8 minutes.

Once the cauliflower is fork-tender, remove the skillet from the heat.

Temper the heavy cream by adding two tablespoons of the hot liquid from the skillet into it. This will prevent the cream from curdling. Stir in the tempered cream and sharp cheddar cheese into the skillet until the cheese is thoroughly melted. Taste test it and add additional seasonings if you like.

Ladle the soup into 6 bowls and top with crumbled bacon and chopped parsley if you’re feeling fancy.