Cook chopped onions and celery in olive oil over low heat for 5-7 minutes until start to soften.
Add cauliflower florets (reserve a few small ones for garnish) and curry paste, stir and cook for 5 minutes.
Pour in your stock, turn your heat up and bring to a boil, then turn it down to medium, pour in milk and simmer with a lid partially on for 10-15 minutes until cauliflower is tender.
While your soup is cooking add a teaspoon of curry paste to a pan and fry your reserved cauliflower florets in it. Set aside for garnish.
When your cauliflowers is cooked through process the soup until smooth in a food processor in two batches or with an immersion blender in the pot.
Return back to the pot and gently heat it until it simmers, add your cheese and stir until melted and blended in. Add more stock or water if your soup is too thick. Taste it and add salt if needed and pepper.
Serve in bowls sprinkled with curried cauliflower florets and crumbled cheese.