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1
In a large heavy pot, melt the butter and oil together. Once hot, add the onion, leek, garlic and celery. Saute until the vegetables are soft, about 10 minutes. Add the salt, cayenne and curry powder and cook another 2 minutes to bring up the spice flavors.
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2
Add the cauliflower pieces and toss well to ensure the cauliflower is completely covered with the chopped vegetables and seasoning. Cook for a couple minutes, turning the vegetables a couple times.
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3
Add the chicken broth and water and bring to a boil. Once boiling, lower to a simmer and simmer until the cauliflower is soft when you insert a knife into it, but not waterlogged, about 10 minutes. Don't over cook the cauliflower or you'll sacrifice some of its flavor. Hold back some of the liquid until all the soup solids are pureed and then add enough liquid to achieve the consistency you want.
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4
Puree in batches in a blender or food process until smooth. Reheat, add the parmesan cheese and adjust seasoning to taste.
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5
Put all ingredients into food processor using the lesser amount of olive oil. Pulse until all ingredients make up a coarse sauce. Add additional olive oil and pulse the food processor to smooth it out.
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6
Serve on the side or as a small dollop in the soup.
