Place a large saucepan over medium-high heat. Add the butter, onion and garlic cloves and sauté for about 1 minute until fragrant.
Add cauliflower florets, broth, fresh rosemary and half of the salt. Cover the pot, reduce the heat to medium and let cook for another 25 minutes, or until the cauliflower feels fork tender.
While the cauliflower is cooking, add the pancetta to a small sauté pan over medium heat. Stirring frequently, cook until the pancetta looks crispy, about 3-4 minutes. Transfer to a paper towel lined plate and set aside.
Once the cauliflower feels fork tender, remove the rosemary and add the rest of the spices & herbs and salt. Stir to combine.
Transfer the soup mixture into the Vitamix. Blend on medium-high until smooth, about 30 seconds or by simply using the soup setting.
Pour the soup into serving bowls and garnish with pancetta, coconut cream and extra dried chives. Enjoy!