2 small heads of cauliflower or one large cut in smallish pieces
2-3 quarts of low sodium chicken broth
1 bulb of garlic peeled and chopped
In a large pan with sides, spread out the cauliflower and garlic. Cover with olive oil, curry, salt and pepper and toss making sure the olive oil coats all the cauliflower and garlic.
Roast in the oven at 380 for 45 minutes.
After roasting, put the cauliflower-garlic mixture in a large pot and cover with the chicken broth and bring to a boil. Let it simmer for 20 minutes.
Run through a food processor, blender or use a hand-held immersion blender until smooth. Add more curry to taste.