First, line a cookie sheet with Parchment paper (or use silpat)  and drop Tablespoons of Parmesan cheese onto the Parchment paper, about 2 inches apart, in little bunches, and sprinkle with Italian seasoning. 

Place the cookie sheet in the oven at 350 degrees for about 10 – 15 minutes, or until the Parmesan starts to turn golden brown.

Remove the cookie sheet from the oven, and let cool. These are the Parmesan croutons for the soup, so make as many as you like, depending on how many you’re serving. (I made 2 croutons per bowl of soup served).

Next, rinse the Cauliflower, and break it into florets. Chop the florets into small pieces. Chop the sweet onion, and place the Cauliflower florets, onion, minced garlic, chicken broth, garlic salt, and seasoned pepper in the Instant Pot.

Stir well, and place the lid on the Instant Pot, until it beeps and locks. Make sure the pressure valve is set to SEALING, and press the Manual button, and set the time for 10 minutes. 

Let the Instant Pot build the pressure, cook the soup, and then naturally release the pressure. When the IP beeps, and goes to the OFF setting, make sure the FLOAT VALVE is down, and all the pressure has been released, and then remove the lid. 

Stir the soup, and using an immersion blender, blend the soup into a smooth creamy mixture. Add the sour cream, 2 sun-dried tomatoes and about 8 ounces of Parmesan cheese, and stir well.

When ready to serve ladle the soup into bowls, place two of the Parmesan croutons in each bowl, and drizzle a little oil from the Sun dried Tomatoes, on to the top of the soup. Top with crumbled bacon, and green onions.