In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté for 5–6 minutes until soft and translucent.

Add 3 minced garlic cloves and cook for 1 additional minute, stirring constantly to prevent browning.

Stir in 1 head of chopped cauliflower, cooking for about 3–4 minutes to enhance natural sweetness.

Pour in 4 cups of vegetable broth and season with salt, pepper, and Optional 1 teaspoon of smoked paprika. Bring to a gentle boil.

Reduce heat to low, cover, and let simmer for 20–25 minutes until cauliflower is tender.

Blend the soup with an immersion blender until creamy.

Stir in the juice of one lemon, adjusting to taste, and re-season with salt and pepper if needed.

Ladle the soup into bowls and drizzle with olive oil. Garnish with feta or fresh herbs if desired.