*2 heads cauliflower chopped and divided; core, stem and leaves removed
*1/2 onion, cut into 1 inch wedges
*3 cloves garlic
*3 cups chicken broth
*4 cups water
*1 Tablespoon powdered Indian curry
*1 cup half and half
Preheat oven to 375. Line a baking sheet with parchment.
Place half of the prepared cauliflower florets, onion and garlic on baking sheet. Drizzle with olive oil and season with sea salt. Bake until golden, about 20 minutes.
Meanwhile, place remaining cauliflower, chicken broth and water in a large soup pot over medium high heat. Bring to a simmer. Reduce heat and simmer until cauliflower is tender, about 15 minutes.
Remove baking sheet from oven and add roasted contents to the soup pot. Cover and simmer another 15 minutes. Remove from heat and cool slightly before pureeing with an immersion blender. Season with sea salt, add cream and curry powder. Adjust seasonings to taste. Blend until consistently smooth.
Divide among bowls. Garnish with a dollop of whole-milk, plain yogurt and cilantro.