Cut off the florets from the cauliflower head and cut them into bite size pieces. Wash them in cold water. Cut the ham into bite size chunks, removing any excess fat.
In a large saucepan, add the bacon fat or oil and heat over medium heat.
Add the chopped onion and sauté until translucent. Add the ham and cook for 2-3 minutes. Add the cauliflower florets and stir everything together. Put the lid on the pot and let the mixture cook for 5 minutes over low heat.
Next add the tapioca flour, garlic, salt, and pepper. Stir until everything is incorporated.
Add the bone broth and coconut cream. Stir to combine everything and bring the mixture to a simmer over medium heat.
Once simmering, allow the soup to simmer for 20-25 minutes.
Then add the cheese, stirring so that everything is combined. Simmer for 5 more minutes and then serve!