Our Kitchenroundtable.net

Instructions:
Preheat oven to 350º F.
Cut cauliflower into 1-inch flowerets (about 10 cups).
In a large baking pan toss cauliflower, potatoes, garlic, and shallots with olive oil and roast in oven for about 25-35 minutes, or until golden.
In a large pot, simmer broth, water, roasted cauliflower and potato mixture for 20 minutes, or until cauliflower is very tender.
Use your blender to puree soup in batches until smooth and return to pot.
Add sea salt and pepper to taste.
Heat soup over low to medium heat until just heated through.
If desired, garnish servings of soup with fresh chopped parsley.