Preheat the oven to 425 degrees and line a large sheet pan with parchment. Place the cauliflower florets on the parchment, drizzle with the olive oil and sprinkle with 1 tsp. of salt and 1 tsp. of granulated garlic. Toss the cauliflower to coat it in the oil and seasonings and roast for 25-30 minutes.
While the cauliflower is roasting, remove the chorizo from the casing and in a medium skillet over medium high heat cook till brown, breaking the chorizo apart into crumbles as it cooks. Once, browned set aside, reserving any fat from the chorizo.
Once the cauliflower is roasted, place it in a blender with the stock, cream, sour cream and remaining salt and granulated garlic. Carefully blend till smooth….please use caution when blending hot or warm liquid! You may have to vent the lid slightly so the steam is no building up inside. You can also use an immersion blender for this step if you don’t have a blender!