Preheat the oven to 425F. Place the cauliflower on a parchment lined baking tray then top with the smoked paprika, coriander, thyme, and a generous pinch of salt and pepper. Drizzle with oil then toss together until well coated. Arrange the cauliflower cut side down on the tray in a single layer then bake on the bottom rack for 30 minutes, flipping half way.

Heat a Dutch oven over medium heat then add the remaining oil. Once the oil is hot, add the onions with a pinch of salt and sauté until the onions have softened.

Stir in the garlic and sage then continue to sauté for about a minute until the garlic is fragrant.

Add in the sweet potato, cannellini beans, vegetable broth, paprika, coriander, thyme and bay leaf. Stir well to combine then bring to a boil. Reduce the heat to a simmer then cover with a lid and continue to cook for 20 minutes or until the sweet potato can be easily pierced with a fork.

Remove the bay leaf then stir in half the roasted cauliflower and simmer again for 4 minutes. To make your soup creamier, blend up ⅓ of the soup using an immersion blender (or blend with a regular blender and pour back into the pot).

Stir in the kale to wilt, and once fully softened, remove from heat.

For the gremolata, add the finely chopped parsley, lemon zest, 1 grated clove of garlic, and a pinch of salt to a small bowl then stir to combine (or prepare over a cutting board).

To finish the soup, stir in the lemon juice. Portion out a serving then top with a sprinkle of some of the gremolata over top and some of the remaining cauliflower pieces. Enjoy as is or serve with a slice of toasted bread.