Preheat your oven to 425°F (220°C) if roasting. Toss cauliflower florets with 1 tablespoon olive oil, a pinch of salt, and spread on a sheet pan. Roast 20–25 minutes until golden at the edges and fragrant, turning once.

In a large pot, warm the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and a pinch of salt. Sauté until translucent and sweet, about 6–8 minutes.

Add the minced garlic, smoked paprika, and cumin. Cook 1 minute until the spices bloom and the garlic releases a toasty aroma.

Stir in the diced potato and crushed tomatoes. Pour in the vegetable broth and bring to a simmer.

Add the roasted cauliflower to the pot. Simmer gently for 12–15 minutes until the potato is tender and flavors have married.

Remove the pot from the heat. Use an immersion blender to puree the soup until silky and smooth, or carefully transfer in batches to a blender. Taste and adjust salt and pepper.

Return the soup to low heat, stir in the lemon zest and juice, and fold in the Greek yogurt for creaminess. Heat through but do not boil.

Ladle into bowls and finish with a drizzle of extra virgin olive oil, chopped parsley, and toasted pine nuts or croutons for crunch.