Place the coconut oil into a medium sized sauce pan and heat over a medium temperature

Sauté the leeks until they start to soften

Add the rashers and cook until the fat renders down

Add the salt, pepper, garlic, cauliflower and water

Continue cooking until the cauliflower is soft

Add the cream and cream cheese and stir to mix

Reduce the heat and simmer for 10 minutes

Remove the bones and then remove from heat

Purée with a stick blender until smooth

Add the chives, return to the heat and simmer until reduced to your preferred consistency

Garnish with the cheese and salami and serve hot