Roasted Cauliflower and Boursin Soup

Preheat oven to 400ºF (205ºC). Line a baking sheet with aluminum foil (optional).

Arrange cauliflower on baking sheet, generously drizzle (or spray) with olive oil and season with salt and pepper. Roast for 30 minutes, until cooked and tender, turning halfway through.

Meanwhile, for the soup, heat olive oil over medium heat in a deep pot and cook onion for 2 minutes, until translucent. Add garlic and cook for 1 more minute, stirring frequently.

Add vegetable stock, paprika, cumin, salt and pepper. Add cauliflower and simmer on medium for 10 minutes. Remove from heat and let cool for 10 more minutes. At this point, you can reserve some of the cauliflower florets for garnishing the soup later.

Transfer to a blender (or alternatively, use an immersion blender) and blend until smooth. Transfer soup back to a pot and set heat on low. Add in Boursin cheese and whisk until melted. Remove from heat and serve with lemon juice, if desired.