Cook bacon in a skillet over medium heat until crispy; drain off any fat, crumble, and set aside.

Mince garlic, dice onion, peel and dice carrots, and dice celery; set all aside.

Melt butter in a large stock pot over medium heat. Add veggies and sauté for 3-4 minutes. Chop cauliflower into smaller pieces and add to pot along with bay leaf. Cook for 3-4 minutes, stirring occasionally. Cauliflower should begin to soften.

Stir in flour and cook for 1 minute. It will begin to brown as it cooks. Slowly stir in broth and milk and cook while stirring constantly for 3-4 minutes. Liquid will begin to thicken.

Increase heat to allow liquid to boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.

Top with crumbled bacon and serve grapes on the side.