Preheat your oven to 425°F (220°C) and prepare the cauliflower by washing and cutting it into evenly sized florets.

Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, toss, and roast for 40–45 minutes until golden brown.

In a pot, heat olive oil over medium heat, add chopped onion, and sauté for about 7 minutes until translucent.

Add minced garlic and spices to the pot, cooking for 1-2 minutes to release the fragrance.

Stir in three-quarters of the roasted cauliflower and cook for another 2-3 minutes.

Pour in vegetable broth and water, bring to a boil, then simmer for 5–7 minutes.

Blend the soup to your desired consistency using an immersion blender.

Gradually stir in the milk and reserved roasted cauliflower, then add lemon juice and heat through.

Stir in fresh dill, adjust seasoning, and serve hot.