I used chicken broth, but if you used vegetable broth it would be a vegan recipe. It was a complete success and I will be making this again.
Preheat oven to 425 degrees.
Toss the cauliflower with 2 T olive oil and season with salt and pepper. Roast, stirring occasionally, until the cauliflower is tender and the edges are browned and crisp, about 22 minutes. Take out of oven. Reduce oven temp to 300 degrees.
Toss half of the kale with 1 T of olive oil and season with a little salt. Roast, stirring once halfway through, until the kale is crispy, about 25 minutes
Meanwhile, in a Dutch oven over medium heat, warm the remaining 2 T olive oil. Add onion and celery , cook until soft, about 8 minutes. Add garlic and stirring constantly for 1 minute. Until you smell the garlic, make sure not to burn it. Season with s & p. Add cauliflower and broth, increase heat and bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase heat to medium and cook, uncovered, for 10- 15 minutes. You want some of the broth to evaporate.
Using regular or immersion blender (if you don't have one, buy one this second, number one kitchen gadget I use). Serve with toasted pine nuts and crispy kale immediately.
Here is a picture of the magic happening. I enjoyed the soup with some crackers and cheese and had a nice weeknight meal.