Step 1: Prep the cauliflower
Chop cauliflower into florets and place on a baking sheet. Coat with 1 Tbsp. olive oil, crushed pepper, and salt & pepper. Roast in a 400 degree oven for about 20 min., or until golden brown.
Step 2: Prep the vegetables
Heat remaining oil in a heavy pot over medium heat. Add leeks and potatoes, season generously with salt and pepper and allow vegetables to sweat/soften for at least 10 to 15 min.
Step 3: Make the soup
Add roasted cauliflower and wine to the pot and allow wine to reduce until it's almost gone. Add broth and bring to a soft boil. Stir in Coastal Cali and allow the soup to cook until potatoes are tender. Remove from heat and use a blender or immersion blender to puree the soup completely. When blended, add 1/2 cup heavy cream (if using) and stir to incorporate. Add more seasoning or salt & pepper as needed.