Instructions

1. Preheat the oven to 450F. (230C)
2. Place the florets and the sliced garlic in a large bowl and toss with 3 tbsp (45 ml) of the olive oil, salt and pepper to taste and 1 tsp of the curry powder.
3. Bake for 15 minutes or until the cauliflower is fork tender and slightly charred in places. For a little more charring increase the heat to 475F (250C). Reserve the smallest florets for the garnish and set aside.
4. Meanwhile in a large Dutch oven, add the remaining tbsp of olive oil, the onions and celery and saute until they are tender and fragrant.
5. Then add the broth and the potatoes. Simmer covered for 10-15 minutes, or until the potatoes are soft and fork-tender.
6. Add the cauliflower to the broth to warm through.
7. Then transfer the soup to a blender and puree in batches until smooth.
8. Transfer the pureed soup into a cleaned-out Dutch oven, taste for seasoning. Add more salt and pepper if desired.
9. Add the remaining teaspoon of curry powder. Taste, and add more if desired (in 1/2 tsp increments) for a greater kick of spice.
10. Ladle out into soup bowls, garnish with a drizzle of olive oil, freshly torn parsley leaves, 2-3 roasted cauliflower florets, and freshly cracked pepper.