6 Tbsp, divided (0.75 stick) butter
1 Red Dog Farm Cauliflower head,  cut into florets
1 cup chopped Onion
1 cup Red Dog Farm Leek, coarsely chopped
1 Bay leaf
1⁄2 cup dry white wine
4 cup vegetable broth
1 cup whipping cream
2 Tbsp lemon juice
1⁄4 tsp (Scant) cayenne pepper
1 large, unpeeled granny smith or other tart apple
1/2 tsp curry powder (plus more for garnish)

Melt 4 tablespoons butter in large pot over medium low heat. Add cauliflower, onion, leek, and bay leaf; saute until onion is translucent, about 8 minutes. Add wine; simmer until almost all liquid has evaporated, about 4 minutes. Add broth and cream. Bring to boil. Reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes. Remove bay leaf from soup. Working in batches, puree soup in blender. Return soup to pot.
Mix in lemon juice and cayenne pepper. Season with salt and pepper, do ahead can be made 1 day ahead. If making ahead, then cover and chill at this time. Cut apple into matchstick size strips. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add apple and curry powder; saute until apple is tender, about 2 minutes. Bring soup to simmer; ladle into bowls. Spoon warm apple mixture over. Sprinkle with additional curry powder.