Clean the cauliflower and cut into big slices. Leave the best two slices on the side to cook in the oven and chop all the other pieces into smaller pieces along with the leek and the onion
In a big pot add the cauliflower, leek and onion. Season with salt and pepper and let this cook in olive oil for 2-3 min
Add vegetable stock to the veggies and let this boil for 30 min or until the veggies are very tender
At the same time. Put the two big slices of cauliflower on a baking sheet. Season with salt and pepper and drizzle some olive oil on top. Bake this in the oven for 20-30 min at 180°C (bake until cooked but still a bit firm)
Take a mixer and mix the soup. Taste it and season with salt & pepper. Add some nutmeg to taste
Serve the soup with the cauliflower slices, a small drizzle of heavy cream, Ganda ham grand cru and some fresh parsley
