Preheat your oven to 425°F (220°C). Chop two medium heads of cauliflower into florets and place them on a baking sheet. Drizzle generously with extra virgin olive oil, then sprinkle with kosher salt and black pepper. Toss to coat, and spread them out evenly. Roast for 40–45 minutes, or until the cauliflower is golden brown and tender, flipping it halfway through.

In a heavy pot, heat a couple of tablespoons of olive oil over medium heat. Add one finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in 3 minced garlic cloves along with ground cumin, sweet paprika, ground sumac, and ground turmeric. Cook for an additional minute until fragrant.

Once your spices and vegetables are aromatic, add 3/4 of the roasted cauliflower to the pot. Pour in 4 cups of low-sodium vegetable broth and 1 cup of water. Bring the mixture to a boil over high heat, then reduce the temperature and let it simmer for 5–7 minutes.

Using an immersion blender, carefully blend the soup until you reach your desired consistency. You can leave some chunks of cauliflower for texture if you like.

Stir in 1 cup of whole milk or unsweetened plant-based milk. Next, add the juice of one lemon and the remaining roasted cauliflower. Heat the mixture over low until warmed through, adjusting seasoning as needed. Finally, stir in a handful of fresh dill before serving.