In a large stock pot or dutch oven, brown the ground turkey. Remove and drain ground turkey and set aside.
In the same stock pot, melt the butter over medium-low heat. Add the onion. Cook for 3-5 minutes or until softened. Add the garlic and cook for an additional 2 minutes or until fragrant.
Add the chicken stock and cauliflower. Increase heat to medium-high. Simmer for 10 minutes, or until cauliflower florets are soft.
Pour the soup into a blender or use an immersion blender to puree until smooth.
Return soup to medium-low heat. Add the ground turkey, shredded cheese, bacon, and diced pickles. Heat, stirring regularly, until cheese is melted and soup is heated through. Season to taste with salt and pepper. Stir in heavy cream.
Serve and garnish with Tobasco sauce, shredded cheese, bacon, and diced pickles.