In a small bowl combine sweet smoked paprika, hot smoked paprika, coriander, turmeric, 1 teaspoon of salt and freshly ground black pepper;
Preheat the oven to 400 F;
On a baking sheet spread the cauliflower florets, drizzled with tablespoon of olive oil and sprinkle with the spice mixture; mix well; place in the oven and roast for about 30 minutes or until golden brown;
In the meantime heat up another 1 tablespoon of olive oil, add chopped onion and sauté for about 4-5 minutes until translucent;
Add chopped garlic and cook for about a minute;
Add potatoes, mix well and add stock; cook for about 15 minutes until the potatoes are soft;
Add 2/3 of roasted cauliflower and coconut milk and cook for few minutes until all flavors are merged;
Using handheld blender blend the soup, season with salt and pepper, add lemon juice and check if more seasoning is needed;
Serve it with remaining roasted cauliflower, sprinkle of hot smoked paprika and freshly chopped parsley.