Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Spread cauliflower on the baking sheet in a single layer. Roast 30 minutes, until golden brown.

In a pot, heat oil and sauté onions and leeks until translucent. Add parsnips, turnips, potatoes, broth, almond or soy milk, water, garlic powder, salt, pepper, and roasted cauliflower.

Bring to a boil, then reduce to a simmer and cook one hour. Blend with an immersion blender. If you like, serve with croutons.