break up the cauliflower into bite sized florets by hand
I used an oven safe pan to cook them in, you can also use a cookie sheet or jelly roll pan to roast them on. Season with salt and pepper and coat with EVOO.
Preheat the oven to 450 degrees. It's important to roast your vegetables at a high temperature to make sure they get crusty outside and not soggy inside. I like to put them directly on the pan surface to insure I get some good caramelization on all sides. Roast for 20 minutes then turn them over to insure even browning. Roast for another 10 minutes then sprinkle with parmesan cheese and cook for another 5 minutes.
Preparing the Leeks
Season with salt and pepper and sweat the leeks down over medium heat until the white parts become translucent.
Add one box (4 cups) of your favorite vegetable or chicken broth. Wash and slice one medium golden potato, no need to peel it as we're going to blend the soup (there is a lot of nutrients in the skin) I like to use potato starch instead of dairy products to thicken my soups.
Add the roasted cauliflower and add 1/4 cup shredded Parmesan Cheese. Take the soup off of the heat and use your immersion blender and blend until smooth.
Ladle the soup into bowls and use a potato peeler to slice cheese ribbons onto the top of the soup. I used a truffle white cheddar cheese, but feel free to use your favorite. Gruyere, Gouda, Cheddar, Pepper Jack, would all be good.