Start by preheating your oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets and diced red onion with 2 tablespoons of olive oil, salt, and smoked paprika. Spread them out in a single layer. Roasting allows them to caramelize—flavors will intensify. Bake for 25 minutes until they’re golden brown, flipping halfway through.

In a large stockpot, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Keep an eye on it; burnt garlic isn’t a friendly flavor.

When your cauliflower and onions are done roasting, add them to the pot with the sautéed garlic. Pour the vegetable stock in next. Bring the mixture to a gentle simmer and allow it to cook for about 15 minutes. This melding of flavors is crucial for a delightful soup.

Carefully transfer the hot soup into a blender or use an immersion blender directly in the pot. If using a blender, be sure to blend in batches to avoid overflow. You want a creamy texture, so blend until smooth.

After blending, return the soup to the pot (if you used a blender). Stir in freshly squeezed lemon juice, nutmeg, and butter, if using. Taste and adjust seasonings as needed; sometimes, an extra pinch of salt does wonders.

Ladle the soup into bowls and sprinkle with fresh parsley, chives, or green onions for a burst of color and flavor. Serve it piping hot with your chosen sides.