Prepare the Ingredients
Begin by cleaning the Sparassis crispa mushroom. Its intricate folds can trap dirt, so rinse it gently under running water and pat dry with a paper towel. Chop the mushroom and cauliflower into bite-sized pieces.

Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until translucent and fragrant (about 3 minutes).

Cook the Vegetables
Add the chopped cauliflower and cauliflower mushroom to the pot. Stir to combine, and sprinkle with smoked paprika and garlic powder if desired. Cook for 5–7 minutes until the vegetables soften slightly.

Simmer the Soup
Pour in vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, or until the cauliflower is fork-tender.

Blend Until Smooth
Use an immersion blender to purée the soup directly in the pot. Alternatively, transfer the soup to a blender in batches. Blend until creamy, adding more broth if needed to achieve your desired consistency.

Brighten with Lemon
Stir in the juice of one lemon and season with salt and pepper. Taste and adjust seasoning as needed.

Serve and Enjoy
Ladle the soup into bowls, garnishing with a sprinkle of smoked paprika or fresh herbs if desired. Pair with crusty bread for a hearty meal.