Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower and garlic with a few tablespoons olive oil. Season with salt and pepper. Place in a single layer on a baking sheet. Roast in the oven until the cauliflower is tender and browned, about 20 minutes. Stir occasionally. Check to be sure the garlic is not browning too quickly. If so, remove from pan. Remove from oven and reduce oven to 300 degrees Fahrenheit.

In a bowl, toss half of the kale with about a tablespoon of olive oil. Season with salt and pepper. Place on a baking sheet. Roast in the oven, stirring about halfway through, until the kale is crispy, about 25 minutes.

While the kale is in the oven, heat about 2 tablespoons olive oil in a heavy pot or Dutch oven over medium heat. Add in the onion and cook, stirring occasionally until the onion is translucent and soft, about 5 minutes. Add the cauliflower and garlic to the pot and then the stock. Bring to a boil. Reduce the heat to medium low, cover and simmer for about 10 minutes to allow the flavors to meld. Stir in the remaining kale. Bring the heat back up to medium and cook for 5 minutes. Working in batches, puree the soup in a blender until smooth. Add back to the pot. Taste and adjust seasonings. To serve, ladle into warm bowls. Top with some of the crispy kale, pine nuts and a drizzle of extra virgin olive oil