Roasted Cauliflower Leek Soup | Metropolitan Market

Ingredients

• 1 head cauliflower (large, stem trimmed and thick leaves removed)
• 6 cloves garlic (peeled)
• 4 leeks (white and light green parts only, cut in 2-inch pieces)
• 1/4 cup extra virgin olive oil
• 6 cups vegetable broth
• 4 tablespoons unsalted butter
• 1/4 cup grated parmesan cheese
• 1/2 cup heavy cream
• Kosher salt (to taste)
• White pepper (to taste)
• Sichuan Chili Crisp