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In a large pan over medium heat, cook bacon until crispy. Using tongs, transfer bacon from pan to paper towel-lined plate.
To a large pot over medium-high heat, add cauliflower florets, chicken broth, and spices. Cover with a lid and cook for 5-7 minutes.
While simmering, crumble bacon. Set aside.
To pot, add in heavy cream and butter and stir to incorporate all ingredients. Add shredded cheddar and stir again. Then, add ¾ of crumbled bacon, reduce stovetop heat to medium, cover pot with a lid, and allow soup to simmer for 10 minutes, stirring occasionally. Watch carefully to ensure soup doesn’t overflow.
After cooking, test and adjust salt and pepper to your liking. Then, using a potato masher, mash cauliflower florets into smaller pieces. If you’d like the soup to be thicker, optionally in ¼ tsp increments, add xanthan gum or glucomannan powder.
Serve soup in bowls before garnishing with remaining bacon crumbles, chives, and red pepper flakes.