Preheat oven to 350 degrees Fahrenheit. Place peeled garlic cloves in a small baking dish and cover with olive oil. Bake until garlic is golden, around 25 minutes.

Meanwhile, heat three tablespoons olive oil in a pot over medium heat. Sauté onions and leek for 12 to 15 minutes, stirring occasionally, until golden brown. Add potatoes and cauliflower and cover with chicken broth. Bring to a boil and then lower to a simmer. When garlic is ready, add to the pot with the olive oil. Cook on low for one hour.

Blend soup until creamy and season with salt and pepper to taste. Serve with crispy pastrami croutons.

Heat oil in a pan over low heat. Sauté pastrami until crispy, stirring occasionally. Turn off the flame and allow croutons to sit in the pan for a few more minutes for extra crispiness.