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Preheat the oven to 425°F. Line a large sheet pan with parchment paper if you have it.
Directly on the sheet pan, toss together the cauliflower, onion or leek, and optional garlic cloves with 3 tablespoons of olive oil until coated, then spread out the vegetables in a single layer. Roast until the edges of the florets are well-browned, about 30 minutes.
Transfer the roasted vegetables to a large saucepan (if you used garlic, peel the cloves before adding them) and add the stock. Bring to a rolling boil over high heat, then turn off the heat.
Use a hand blender to purée the soup until very smooth, or transfer the soup to a countertop blender and carefully blend. Taste and season with salt.
Stir together the remaining 2 tablespoons of olive oil and smoked paprika in a small bowl. Serve the soup piping hot with a drizzle of the paprika oil.