Preheat your oven to 400°F (200°C). Cut cauliflower into florets, place on baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes until tender and caramelized.

In a large pot, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant.

Add the roasted cauliflower to the pot with garlic. Add vegetable broth, cumin, and lemon juice. Blend until silky and smooth using an immersion blender.

Return the blended soup to the pot, reduce heat to low, and simmer for 5–10 minutes. Adjust seasoning with salt and pepper as desired.

Ladle the soup into bowls and garnish with extra chickpeas or a drizzle of olive oil. Serve warm with pita bread or salad.