Preheat your oven to 425°F. Toss the cauliflower in olive oil and place on a baking sheet. Season with salt and pepper. Place in the oven and bake for at least 20 to 25 minutes or until crispy.

Place a deep pot over medium-high heat. Add a tablespoon of olive oil and allow to heat up. Add onion and cook until softened, about 5 minutes. Add the garlic and cook for another 2 minutes.

Add the chicken broth, bay leaf, and potato. Bring to a boil, reduce the heat to low, and simmer for 10 minutes, or until the potatoes are tender.

Turn off the heat and remove the bay leaf. Add the cauliflower and half of the goat cheese. Use an immersion blender or a stand blender to mix until smooth. Turn the heat back to medium and add heavy cream. Cook until heated. Season with additional salt and pepper. Serve with additional goat cheese.