Dice onion, garlic, chilli and bacon finely. Heat oil over low heat and fry all golden brown. Add tomatoes with juice, cover and let simmer for 20 minutes.
Divide cauliflower into florets, add together with the soup and simmer until cauliflower are al dente (about 20 minutes).
Boil noodles in salted water until al dente and add to the soup.
Season it with salt and pepper and stir in the Parmesan.