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Preheat oven to 400. Chop cauliflower into enough small florets and stems to equal two cups. Coarsely chop remaining cauliflower and set aside in a separate bowl. Spray the first two cups of cauliflower a couple of times with olive oil. Add the sugar and a pinch of the salt and pepper. Toss with a fork to coat with the oil and seasonings. Transfer to a baking dish and spread in a single layer. Bake for about 25 minutes, stirring once or twice til caulifower is light golden brown. Meanwhile, spray a large saucepan with olive oil and heat over medium. Add the leek and cook, stirring til soft but not brown, about 4 - 5 minutes. Add remaining coarsely chopped cauliflower, milk, stock, dry mustard, nutmeg and 1/2 tsp salt and 1/8 tsp pepper and stir to combine. Bring to simmer and cook, uncovered, stirring occasionally, til cauliflower is tender about 20 minutes. Remove from heat and allow to cool slightly. Transfer to a food processor and blend til smooth and creamy. Return soup to a clean saucepan and reheat, stirring frequently. Add gruyere and stir til just melted. Remove from heat. Ladle soup into warm bowls. Top each with the caramelized cauliflower and drizzle with a little parsley oil.
