Heat olive oil in a pan over medium heat.

Add garlic and celery to the pan and saute for about a minute.

Add cauliflower, sprinkle salt, and pan roast for 4-6 minutes on high heat.

Sprinkle some water, cover, and cook for 5 more minutes.

Turn off the heat and let it cool to room temperature.

Transfer to a mixer jar and grind to a smooth puree with some water.

Heat butter in a pan, add the cauliflower puree, and bring to a boil.

Add water, milk, and black pepper powder, and bring the soup to a rolling boil.

Garnish with cracked black pepper corns and serve.