Steam the Cauliflower in a steamer for 10-15 minutes until soft.
Keep aside to cool
Heat a pan, add 1tbsp of Olive Oil
Add the Peppercorns and Bay leaf
Add the chopped onion and garlic. Sautee till translucent
Add Celery and sautee until soft
Add the Cauliflower and Potatoes and sautee for a couple minutes
Add the vegetable stock and bring to a gentle simmer
Now add a cup of hot milk and simmer gently
Remove from the stove and let the soup cool
Remove the bay leaf from the soup
Transfer to a blender and blitz to a fine consistency
Run the soup through a sieve to get a silky smooth consistency
Transfer to a pot and simmer on a low flame for a few minutes.