Season the cauliflower florets with garam masala, toss with a little olive oil and roast at 190C for 30-40 minutes or until tender.
Soak the mushrooms for at least 30 minutes. Wash each piece thoroughly and strain the water through a fine mesh to get rid of the dirt.
Fry bacon over medium heat until crispy. Transfer to a paper towel and reserve the fat.
Saute the mushrooms in bacon fat together with garlic, shallots thyme and salt for 3-5 minutes. Lower the heat, add 1/2 cups soaking water and simmer for 20-25 minutes.
Transfer the mushrooms together with all aromatics to the soup pot. Add the cauliflower, chicken stock and 100ml cooking cream and blend until smooth.
Serve warm topped with grated gruyere, crumbled bacon, chopped parsley and garlic croutons.
