Roasted cauliflower soup with curry and ginger is a delicious combination of flavors and textures. The process of roasting the cauliflower brings out its sweet flavor, while the curry and ginger add a touch of heat and spice.
– 1 head cauliflower (about 3 pounds), trimmed and cut into florets (about 10 cups)– 2 tablespoons olive oil– 2 large or 3 medium leek, trimmed and thinly sliced