Cauliflower and Parmigiano soup with truffle oil

* 2 ounces chopped pancetta

* 1 cup chopped onion

* 3/4 cup chopped celery

* 3 garlic cloves, chopped

* 1 head cauliflower

* 3 1/2 cups chicken broth

* 1-inch cube Parmigiano, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve.

* 1/2 cup half and half

* White or black truffle oil (for drizzling)

Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft - a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes.

Puree soup with a hand-held blender, add half and half. When ready to serve, ladle into bowls, drizzle with truffle oil and sprinkle cheese on top.