Heat the Skillet: Start by heating a large high-sided skillet over medium heat.
Add Bacon: Then, add bacon and cook until crispy, approximately 6-7 minutes.
Transfer cooked bacon to a plate lined with paper towels and blot off excess grease.
Drain and discard bacon grease from skillet before returning to the cooktop.
Add Ground Beef & Spices: Next, add ground beef to the same skillet and sprinkle the onion powder, garlic powder, Italian seasoning, and paprika on top.
Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the meat is browned, approximately 5 minutes.
Add Cauliflower & Beef Broth: Then, add the chopped cauliflower and beef broth to the skillet and stir to combine.
Cover and reduce heat to medium low. Simmer until heated through and the cauliflower is fork tender, but not mushy, approximately 7-8 minutes.
When the cauliflower is fork tender, remove the skillet from heat.
Temper Heavy Cream: To prevent curdling, temper the heavy cream by adding one or two tablespoons of the hot liquid from the skillet to it.
Stir the tempered cream and sharp cheddar cheese into the skillet until the cheese is thoroughly melted. Taste and adjust seasonings, as desired.
To serve, ladle the soup into individual serving bowls.