Cauliflower Soup with Pecorino Romano and Truffle Oil

A few years ago I had a wild mushroom risotto with truffle oil at a restaurant and really disliked it ... so I thought I just didn't like the flavor of truffles since I knew I liked wild mushrooms. But I received a small bottle of truffle oil as a gift and looked for a recipe to to give the truffle flavor a second try.

This was a really nice soup and the bacon, cheese (I used parmesan rather than pecorino romano since I didn't have any of the latter on hand) and truffle oil worked really well together in this creamy soup although I was quite sparing with the truffle oil. I was also quite sparing with the cream, using less than half the amount called for since the soup had a nice creamy consistency even without the heavy cream.