Remove the outer leaves and thick stem of the cauliflower. Cut it into small florets.

Submerge the florets in a bowl of water with a little vinegar for 5 minutes to clean. Drain thoroughly.

Spread the florets on a baking tray. Drizzle with a little olive oil and sprinkle with salt.

Roast in a preheated oven at 220°C (fan setting) for about 25 minutes, until golden and caramelized.

While the cauliflower roasts, finely chop the leek, onion, and garlic.

Heat a small amount of olive oil in a deep pot over medium heat.

Sauté the leek, onion, and garlic for 4–5 minutes, until translucent but not browned.

Add the roasted cauliflower to the pot along with the vegetable stock.

Cover and simmer for 20 minutes, until all vegetables are tender.

Use an immersion blender to purée the soup until smooth.

Add salt, pepper, nutmeg, and cumin to taste. Adjust the consistency by adding more hot stock if needed.

Stir in the cold butter cubes, blending further until the soup becomes silky and velvety.

Serve the soup hot, garnished with sprouts and a drizzle of aromatic olive oil.