Add butter, garlic, onion and cauliflower to a large pot and saute for 5 minutes until cauliflower starts to brown.
Add flour, chicken bouillon, ground mustard, paprika, salt and mix well, then add 2 cups milk and stir. Reduce heat and boil for 10 minutes, cauliflower should be soft.
Add to a blender and blend until smooth. Transfer back to the pot and add the rest of the milk. Add parmesan cheese, cheddar cheese and stir until melted.
When cheese is melted and its heated through, serve in bowls and top with bacon, croutons and extra cheese.
Notes
When you sauté the cauliflower, make sure you don't over brown.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.