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1.
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Preheat the oven to 400 F. In a large bowl toss the cauliflower with half of the olive oil and half of the salt.
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Spread the cauliflower in an even layer on a large rimmed baking sheet and roast until tender and browned in spots, about 20 to 25 minutes, tossing once halfway through.
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2.
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Meanwhile, heat the remaining olive oil in a 5-quart pot over medium heat.
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Add the onion and carrot and cook until slightly softened, about 10 minutes, stirring occasionally.
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Add the garlic and cook 2 minutes more, stirring constantly.
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3.
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Add the remaining salt, the bay leaves, spices (smoked paprika through black pepper), vegetable stock, tomato paste, Worcestershire sauce and soy sauce.
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Turn the heat up to high and bring to a simmer, then turn the heat down a bit to keep it at a simmer and cook for 10 minutes.
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Add the roasted cauliflower into the soup during the last 2 minutes of simmer time.
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Taste the soup and add additional salt and pepper as desired.
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4.
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While the soup simmers, make the dumpling batter.
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Whisk together the besan, salt, baking powder, scallion and parsley in a medium bowl.
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Use a wooden spoon to stir in the water a little at a time until it comes together into a thick dough (about the consistency of cookie dough).
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5.
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Use a 1 tablespoon measure to drop scoops of the batter into the simmering soup.
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Lightly spoon a little broth over the dumplings, then cover the pot and cook until a toothpick inserted into a dumpling comes out clean, about 10 to 15 minutes.
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6.
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Ladle the soup into bowls, sprinkle the minced fresh parsley on top if desired and serve.
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Notes: Non-vegan: If keeping this soup vegan isnt a concern, feel free to use regular Worcestershire sauce and chicken stock instead of vegetable stock.
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Reheating: Not to worry if some of the dumplings disintegrate into the soup as theyre cooking.
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This is normal.
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Just a heads-up if you try to reheat the leftovers ... try not to stir the soup too much because the dumplings will disintegrate even more.
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(Of course the soup still tastes fine this way, it just isnt as pretty.)
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Time-saver: Instead of making the dumplings, add 1 or 2 cans of chickpeas (rinsed and drained) into the soup instead.
