Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Toss the cauliflower florets with olive oil, paprika, cumin, turmeric, and nutmeg until evenly coated.

Spread the seasoned cauliflower on the baking sheet and roast for about 35 minutes until tender and caramelized.

Heat 1 tablespoon of olive oil in a medium soup pot and sauté the chopped onion for about 5 minutes until soft.

Stir in minced garlic, red pepper flakes, and fresh rosemary, sautéing for another minute until fragrant.

Combine the roasted cauliflower with the sautéed onion mixture and let them mingle for about 2 minutes.

Pour in enough vegetable stock to cover the vegetables and simmer gently for about 10 minutes.

Blend the soup until reaching your desired consistency using an immersion blender.

Stir in fresh lemon juice and almond milk, adjusting seasonings with sea salt and black pepper.

Serve warm with freshly cracked black pepper, red pepper flakes, and paprika.