1 head cauliflower (2 pounds)

¼ cup extra-virgin olive oil, divided, plus extra for serving

1 leek, white and light green parts only, halved lengthwise, sliced

1 thin, and washed thoroughly

1 small onion, halved and sliced thin

1 ½ teaspoons table salt

1 tablespoon Hawaij

4 ½ cups water

1 recipe Green Zhoug, divided

1 teaspoon white wine vinegar

1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut

   around core to remove; slice core thin and reserve. Cut heaping 1 cup of ½-

   inch florets from head of cauliflower; set aside. Cut remaining cauliflower

   crosswise into ½-inch-thick slices.

2. Heat 3 tablespoons oil in large saucepan over medium-low heat until

   shimmering. Add leek, onion, and salt and cook, stirring often, until leek

   and onion are softened but not browned, about 7 minutes. Stir in hawaij

   and cook until fragrant, about 30 seconds. Stir in water, reserved sliced core,

   and half of sliced cauliflower. Increase heat to medium-high and bring to

   simmer. Reduce heat to medium-low and simmer gently for 15 minutes.

   Add remaining sliced cauliflower and simmer until cauliflower is tender and

   crumbles easily, 15 to 20 minutes.

3. Meanwhile, heat remaining 1 tablespoon oil in 8-inch skillet over medium

heat until shimmering. Add reserved florets and cook, stirring often, until

golden brown, 6 to 8 minutes. Transfer to bowl, add ¼ cup zhoug, and toss

until well coated. Working in batches, process soup in blender until smooth,

about 45 seconds. Return pureed soup to clean pot and bring to brief simmer

over medium heat. Off heat, stir in vinegar and season with salt to taste.

Spoon browned florets and remaining zhoug over individual serving bowls.

Serve.