1Preheat oven to hot, 200 C. Line an oven tray with baking paper.
2Cut one-quarter cauliflower into 0.5 cm slices. Arrange in a single layer on tray. Sprinkle with Parmesan and season to taste. Add bacon to one side of tray. Bake 20 to 25 mins, until cauliflower is golden and bacon is crisp.
3Meanwhile, heat oil in a large saucepan on medium. Saute leek and extra bacon, 3 to 4 mins, until leek softens. Stir in garlic and thyme and cook 1 min.
4Add remaining cauliflower, potato, stock and milk. Bring to simmer. Cook 15 to 20 mins, until vegetables are very tender.
5Using a handheld stick blender, puree soup until smooth. Season to taste. Stir corn through and simmer 2 to 3 mins.
6Serve soup with baked cauliflower, bacon and parsley.
Photo: Bauer/Rob Shaw