Heat the oven to 190ºC.
Arrange the cauliflower florets in an oven safe dish, drizzle with olive oil, season and roast for 15 minutes, until tender.
In a saucepan, add the butter and saute the onion, garlic and celery until soft, add the coconut milk and simmer for 5 minutes.
Transfer the roasted cauliflower and coconut milk mix to a food processor and blend until smooth. I also put my soup through a sieve, and the result was a silky smooth and rich soup.
Heat the rest of the butter in a clean saucepan and add the curry spice. Allow to heat so that the aroma can be released. Take off the heat, cool for a few minutes and then add the cottage cheese, mixing the buttery spices through. Set aside.
For the Parmesan crisps
Add heaps full of grated Parmesan on baking paper, spreading it out evenly to create a round disk of grated cheese.
Set the oven to grill, and watching it carefully, place the baking tray in the oven until the cheese melts, bubbles and turns golden. Remove from heat, cool and carefully remove the crisps from paper.
To serve, pour your soup into soup bowls, with a spoonful of curry crème, and Parmesan crisps on the side. Season to taste.Recipe reprinted with permission of Anina'sRecipes. To see more recipes, click here.