chop the cauliflower into small florets, put in a bowl and toss with paprika, salt, pepper and olive oil.
Spread the florets on a roast pan and roast in the oven for 20-25 minutes at 400F
Heat some olive oil in a large pot, add garlic, onions and thyme and saute til onions are soft. about 5 minutes.
When the cauliflower is done, add it and the red pepper to the pot. Saute another 5-8 minutes.
Add the chicken stock, bring to a boil, cover and simmer for 20 minutes.
If you have a hand emulsifier, use that to emulsify the solids, or blend the soup in batches and return to the pot. Once fully emulsified, add water to the soup while stirring. Add as much water as you need to achieve the consistency you want.
