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Add oil to a large pot on the stove over medium heat. Once hot, add the leeks and garlic cook for about 5-6 minutes, until the leeks begin to soften.
Stir in the chili flakes, nutmeg, pepper and salt.
Add the cauliflower and broth and cover. Let cook for about 25 minutes.
Turn the heat off. Remove cover and stir in the parmesan cheese.
Transfer the mixture to a blender and puree until desired consistency is reached. Or, use a handheld immersion blender to achieve the same result.
Taste and adjust salt/pepper as needed.
Divide the soup between bowls, garnish with parsley, olive oil and more parmesan cheese.