Heat a large stockpot or Dutch oven over medium heat, add bacon and cook until brown and crispy. Transfer to a paper towel-lined plate; set aside. I drain all of the bacon grease from the pan, but you can leave it in there ofr added flavor.

Melt butter in the stockpot. Add in the onion, carrots and celery. Cook, while stirring, for about about 3-4 minutes until tender.

Stir in cauliflower. Cook, while stirring, for about 3-4 minutes until barely crisp-tender. Add in garlic and cook for 1 minute.

Stir in flour and cook for about 1 minute.

Slowly mix in chicken broth and milk. Add in the bay leaf. Stir constantly and cook for about 3-4 minutes until slightly thickened.

Bring to a boil, then reduce to a simmer. Simmer for about 12-15 minutes until until cauliflower is tender. Season with salt and pepper, to taste. If the chowder is too thick, you can always add more milk to desired consistency is reached.

Serve topped with a sprinkle of the cooked bacon and parsley, if desired.