from Ad Hoc at Home by Thomas Keller
2 heads cauliflower (2 to 2-1/2 kg or 4 to 5 pounds total)
Remove the leaves from cauliflower, and cut out the core. Trim the stems and reserve them. For the garnish, trim 2 cups of florets about the size of a quarter and set aside.
Coarsely chop the remaining cauliflower and the stems into 1-inch pieces so that they will cook in the same amount of time. You need 8 cups of cauliflower.
Melt 40g (3 tablespoons) of the butter in a large saucepan over medium heat. Add the onion, leeks, curry, and chopped cauliflower. Season with 2 teaspoons of salt, cover, and cook stirring occasionally, until the vegetables are almost tender, about 20 minutes.
Pour in the milk, cream, and water, increase the heat to medium-high, and bring to a simmer. Lower the heat, and simmer for 30 minutes, skimming off the foam from time-to-time.
Using a stick blender, puree the cauliflower at the lowest speed, and blend until smooth and velvety. Check the seasoning, and add more salt if needed. If the soups is too thick, you can dilute it with a little water. At this point, the soup can be refrigerated for up to 2 days.)
Bring a medium saucepan of salted water to a boil, Add the vinegar and the reserved cauliflower florets, and blanch until tender, approximately 4 to 6 minutes. The vinegar will help keep the cauliflower white. Drain. Melt the remaining butter in a frying pan over medium-high heat, swirling the pan, until the butter turns a rich golden brown. Add the florets and saute until the cauliflower is lightly brown.
To serve, top each serving with a few cauliflower florets, drizzle with olive oil, and sprinkle with freshly ground pepper.