In large bowl, combine cauliflower florets and 2 tablespoons oil; salt and pepper to taste. Toss to coat. Transfer to a large baking sheet. Roast in a preheated 425°F oven 15 minutes, turning halfway through.
Meanwhile, in large saucepan or Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add leeks, celery, garlic and cayenne; salt and pepper to taste. Sauté 3-5 minutes.
Add roasted cauliflower, broth and beans; bring to a boil. Reduce heat and boil 15 minutes or until cauliflower is very soft. Transfer soup to a blender, in batches if needed, and blend to desired consistency.
Place soup back in pan and add almondmilk; continue cooking until heated through.
Copyright © 2014 Supervalu, Inc. All Rights Reserved