In a large bowl add 1 tbsp of melted oil to cauli florets season with salt & pepper, place on parchment lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized
In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min
Mix in tomato paste,garlic, ginger, & the rest of seasonings for 1 min until you can smell spices
Add Broth, lentils, cauliflower ( reserving 1 cup for soup topping ) bay leaf and bring to a boil then simmer 15-20 min
Use immersion blender, or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs.
