Preheat the oven to 220°C. Line a large baking sheet with parchment paper.
On the baking sheet, toss cauliflower florets with 2 tbsp olive oil, salt and freshly ground black pepper until evenly coated. Bake for 35-40 minutes or until the cauliflower is caramelized on the edges, tossing halfway.
When the cauliflower is almost done, add remaining olive oil in a soup pot over a medium heat until shimmering. Add shallots and salt, cook for 5-7 minutes until translucent and soft.
Add garlic and cook about 30 seconds, until fragrant. Then add vegetable broth.
Reserve some of the nicest cauliflower florets for garnish. Add remaining roasted cauliflower to the pot, increase the heat to medium-high and bring to a simmer. Reduce the heat to maintain a gentle simmer, cook, stirring occasionally, for 20 minutes, to let the flavours intensify and combine.
After that, let the soup cool for a few minutes, then carefully transfer the hot soup to a blender. Work in batches.
Add butter and blend until smooth and creamy. Add lemon juice and nutmeg, season with salt and freshly ground black pepper, to taste and blend again.
To serve, top with roasted cauliflower florets, chopped parsley, smoked paprika, heavy cream and a little bit of olive oil.