• Step 1

  Preheat oven to 450 degrees. Toss 2 cups of the smaller florets and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast, about 20 min, until edges of florets are dark golden brown. Set aside.

• Step 2

  Heat olive oil in large stockpot on MED until oil faintly smokes. Add mirepoix; cook, stirring, about 3 min, until vegetables are soft, but not browned. Add the rest of the cauliflower. Cook, stirring occasionally, 15 min.

• Step 3

  Add banana and apple. Add curry powder, stirring to coat all ingredients. Cook about 5 min.

• Step 4

  Stir in vegetable stock; bring to simmer. Reduce to MED-LOW; cook about 15 min or until vegetables and fruit are tender.

• Step 5

  Puree soup until smooth with handheld or conventional blender. Stir in cream; season with salt and pepper. Ladle into warm bowls; garnish with roasted cauliflower florets.

• For the smoothest consistency, use a conventional blender. Ladle small batches (about 2 cups at a time) into blender, being careful as you handle the hot soup. Puree until smooth. Return soup to pot; reheat on LOW. • If using a hand-held blender, you may want to peel apples. • This soup freezes well.

Note: When servings & ingredients are modified, nutrition & directions may vary.