✓ Preheat the oven to 400°F (205°C).

✓ Cut the cauliflower into florets.

✓ Toss the cauliflower with olive oil, salt, and pepper.

✓ Spread the seasoned cauliflower on a baking sheet lined with parchment paper and roast for 25-30 minutes or until golden brown and tender.

✓ In a large pot, sauté chopped onions in olive oil over medium heat for about 5 minutes. Add minced garlic and cook for another minute.

✓ Add vegetable or chicken broth to the pot along with the roasted cauliflower. Bring to a simmer.

✓ Using an immersion blender, puree the mixture until smooth. Alternatively, transfer to a regular blender and blend in batches.

✓ Stir in heavy cream or coconut milk, then add smoked paprika if using. Adjust seasoning as needed.

✓ Ladle the soup into bowls and garnish with fresh chives or parsley.