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Heat oven to 400 degrees. Toss cauliflower pieces with 1 Tbsp oil and place on a rimmed baking sheet. Roast for 15-20 minutes or until tender and slightly browned.
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In a large pan, heat remaining oil over medium heat. Add onion and garlic. Cook for 5 minutes or until softened.
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Add butter to pan. Once melted, stir in rice flour and cook for 1 minutes. Slowly add broth letting each addition fully incorporate before adding more. Whisk in milk. Simmer for 10 minutes or until slightly thickened; stirring occasionally.
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Add cooked cauliflower to broth mixture. Cook for 5 minutes. Remove from heat. Using an immersion blender, blend until smooth. Serve topped with cheese, bacon and jalapeno slices.