Preheat oven to 200°C / 400°F.

Place whole, unpeeled garlic head in the oven and roast for 30 minutes.

Let garlic cool slightly.

Chop leeks (white part only) and wash thoroughly.

Chop cauliflower into florets.

In a large saucepan, sauté leeks in olive oil until softened (about 3 minutes).

Add cauliflower to the saucepan and stir to coat with the leeks.

Squeeze roasted garlic pulp into the cauliflower mixture.

Pour vegetable broth over the mixture.

Bring to a boil, then reduce heat to medium and simmer, partially covered, for 30 minutes, or until cauliflower is soft.

Stir frequently and mash cauliflower with a spoon to help with blending later.

Let the mixture cool slightly.

In batches, transfer the mixture to a blender.

Add raw cashews to each batch.

Puree until smooth and creamy.

Transfer the blended soup to a clean pot.

Heat on low heat until ready to serve.

Season with Celtic salt to taste.

Serve each bowl topped with a grain ball (brown rice, quinoa or millet).

Garnish with a generous sprinkle of chopped chives.