In a large saucepan or pot, melt butter. Add onion and cook for 1 minute. Add garlic and cook for one more minute.
Add cauliflower, water, Vegeta, black pepper and nutmeg to the pot. Bring to a boil, then cover and simmer for 15-20 minutes, until cauliflower is tender.
Transfer 1/2 of the soup to a blender, and blend until smooth. Pout back to the pot. Add cheddar cheese. Stir.
Taste and add more salt and black pepper, if needed.
To serve, garnish with bacon and chopped parsley.