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In a large pan over medium heat, add ½ cup of the olive oil.
Add the onions to the heated olive oil and sauté, about 1 minute.
Add the cauliflower pieces and the potatoes to the onions and cook until the onions become transparent, about 3-5 minutes.
Add the water, 2 teaspoons of the salt, ½ teaspoon of the black pepper, and the cayenne pepper to the veggie mixture and bring it to a boil. As soon as it begins to boil, stir in the heavy cream.
Cover the pan and cook the soup until the potatoes are fork-tender, about 15 minutes.
While the soup is cooking, in a large skillet over medium-high heat, add the remaining olive oil, the butter, the shrimp, the garlic, the extra salt, the extra black pepper, and 3 tablespoons of the parsley and sauté until the shrimp reaches an internal temperature of 145 degrees F, about 3-4 minutes.
Transfer the cooked shrimp to a large plate and cover to keep them warm.
Transfer the pan to a wire rack. Carefully use an immersion blender to purée the soup until it is smooth.
Ladle the soup into bowls and evenly top with the shrimp.
Serve the soup garnished with the extra parsley.