pecorino romano or parmesan cheese to pass at table
Preheat oven to 400. In a roasting pan, toss the cauliflower with 2 tablespoons olive oil, garlic powder and a pinch of salt.
Place the cauliflower in the oven and roast for approximately 20 minutes, until the cauliflower begins to brown and soften. Remove from oven when done and set aside.
As the cauliflower roasts, start making the soup on the stovetop. Heat the remaining tablespoon of olive oil in a soup pot. Add the leeks, and sauté on medium heat for 5 minutes.
Add the carrot, potato and garlic to the pot, and cook for a few more minutes.
Add the vegetable broth and water to the pot. Stir in the kale, and simmer the vegetables for 25 minutes or until so until softened.
Reserve about 3/4 cups of the roasted cauliflower. Add the remaining cauliflower to the soup pot, and simmer for another 5 minutes.
Remove the soup from the heat, and puree with an immersion blender. If an immersion blender isn’t available, transfer in batches to puree in a food processor.
Add the cumin, sage, paprika, cinnamon, salt and pepper to the pureed soup. Heat for another 5 minutes to let the flavors meld.
Ladle the soup into bowls, topping each bowl with a few florets of roasted cauliflower and a sprinkling of cheese. Pass additional cheese at the table. Serve with a crusty bread and a Pinot Noir, if you are so inclined. Enjoy!
An immersion blender is ideal for puréeing the soup. Alternatively, you can transfer the soup in batches to a food processor to puree.