Cauliflower soup with bacon dust

Bacon dust

• 150 g rindless bacon rashers

Cauliflower soup

• 60 g Parmesan cheese, crust removed and cut into pieces (3 cm)
• 900 g water
• 3 tsp Vegetable stock paste (see Tips)
• 950 g cauliflower, cut into small florets (3 cm)
• 2 pinches sea salt, to taste
• 3 pinches ground black pepper, to taste
• 25 g butter or olive oil, to taste