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Heat the extra virgin olive oil in a large saucepan or crock pot.
Add the leeks, curry powder and garlic. Season generously with a large pinch of sea salt and ground black pepper. Sauté for 6-7 minutes or until the leeks are soft.
Add the cauliflower and sauté for a further 3 minutes. Pour the water or vegetable stock over the top. You want the cauliflower to be just covered by the liquid. If needed, add a little extra stock or water.
Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes.
Remove from the heat and blend with a stick blender.
When the soup is almost ready, pan-fry your halloumi pieces ina little extra virgin olive oil until golden.
Serve topped with a drizzle of olive oil, dukkah, chilli flakes, chopped parsley and your halloumi croutons.