Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper. Toss the cauliflower with 2 Tbsp olive oil, ¼ tsp salt, pepper, and smoked paprika. Arrange in a single layer and bake for 25-35 minutes, until caramelized on the edges. Toss halfway through cook time.
In a Dutch oven, add the remaining olive oil. Saute shallot, celery, and jalapeno and cook over medium heat until onions are translucent. Add the garlic and cook until fragrant. Then add the vegetable broth.
Working in batches, add the roasted cauliflower to a blender with a bit of the cream. Puree until smooth and add to the pot with broth. Add chili powder, cumin, and salt to taste. Increase heat to medium-high and bring the mixture to a simmer, then reduce
the heat to a simmer. Cook for 20 minutes to let flavors marry.
Top with garnishes and enjoy.