Over medium-low heat, add olive oil to a soup pot. Once oil is hot, add chopped garlic. If roasting chickpeas, coat with olive oil and desired seasoning then bake in oven or air-fryer for 15 mins at 400F flipping halfway.
While garlic is cooking, wash your leeks well - dirt tends to stick to leeks in grocery stores. Chop the entire part of the leeks then and add to soup pot. Stir in cumin, nutmeg, red chili flakes, salt and pepper. Cover and cook for about 10 minutes until leeks have softened.
Chop the cauliflower head into florets. Once the leeks are soft, add cauliflower to soup pot and pour in canned coconut milk and veggie broth. Stir to combine. Cover and cook for 25 minutes, stirring occasionally.
Once soup is ready, remove lid and adjust seasoning where needed. Transfer the soup to a blender, add parmesan cheese, and blend until smooth. It should be similar to a pureeé. If wanting a thinner soup, you can add more canned coconut milk or veggie broth.
Divide into serving bowls and top with roasted chickpeas, chopped cilantro, and vegan parmesan.