3tablespoonsextra virgin olive oilplus extra for serving
2leekswhite and light green parts chopped
1large cauliflowerabout 2 pounds, cut into florets
1/4-1/2teaspoonred chili flakesto taste
1/2cupgrated Parmesan cheese or Pecorino Romano cheeseplus additional for serving
1/2cupchopped fresh parsley
Pour the oil into a large (4 or 5 quart) saucepan or Dutch oven. Place over medium low heat and add the leeks. Cover the pan, lower the heat and cook about 5 minutes, or until the leeks become meltingly tender without coloring.
Add the cauliflower to the pan along with the chili flakes, water and salt. Bring to a simmer, then partially cover and until cauliflower is soft, about 25 minutes. Remove from heat and let cool 10 - 15 minutes.
Stir in the cheese and puree the soup in a blender in 2 batches or with an immersion blender until it's very smooth.
Sprinkle with parsley and additional cheese before serving, and drizzle olive oil over each serving.
This recipe is a good one for people following a Paleo, Whole30 or Keto lifestyle. Feel free to omit the cheese to make this a creamy vegan cauliflower soup.If too much liquid evaporates during cooking, add more little by little to achieve the consistency you like, then check for seasoning (more water will dilute the flavors).For a delicious garnish, add a swirl of pesto to serve. I love this Walnut Parsley Pesto.