Cut florets away from the stalks and leaves and cut florets into 2" pieces
Place florets on a baking tray and drizzle with 2 tbsp of olive oil, then place in a preheated oven at 400 until florets become golden (approx. 30 minutes).
Place the balance of the olive oil and the butter into a saucepan and heat on medium.
Once butter has melted add onion and sauté, then add roasted cauliflower and sauté some more.
Add two thirds of the chicken stock and bay leaves and mix thoroughly.
Allow chicken stock to heat through to allow the flavors to combine, then lower heat to simmer and cook for 15 mins.
The florets should easily pull apart now.
Remove the bay leaves, then transfer contents of saucepan into blender, and set saucepan aside.
Pulse until the cauliflower florets are blended, then blend on high for 1 -2 mins dependent upon speed of blender.
Once the cauliflower is completely puréed, pour the contents of the blender back into the saucepan and place on a low heat.
Add cream, cheese and balance of chicken stock and mix thoroughly.
Allow soup to heat through then add salt and pepper to taste.
Serve immediately and garnish with a sprinkle of pine nuts.
Notes
Be careful when adding salt to taste as many varieties of blue cheese are high in sodium.