Heat oven to 230°C. In large bowl, toss cauliflower with 2 tablespoons olive oil, salt and pepper.
Place in single layer on large baking sheet.
Roast for 25 to 30 minutes, stirring 2 or 3 times during roasting, until tender and golden brown.
Meanwhile in a large pan, heat remaining 1 tablespoon olive oil over medium-high heat.
Cook and stir onion and celery in hot oil 5 to 6 minutes or until tender.
Stir in chicken stock and the roasted cauliflower; heat to boiling.
Remove soup from heat; using a blender puree soup until smooth.
Stir in SEEDS OF CHANGE® Organic Quinoa & Brown Rice with Garlic.
Simmer uncovered for 2 to 3 minutes, stirring occasionally, until heated through.
Remove from heat. Stir in cream.
Ladle soup into bowls; garnish with chives and hazelnuts.