Preheat oven to 400 degrees.
Place the cauliflower, onion, garlic, and chickpeas on a large baking sheet. Add the olive oil, salt, pepper, and paprika and toss to combine. Bake for 15-20 minutes or until lightly golden brown.
Remove the chickpeas and set aside.
Peel the garlic cloves once they are cool and place the vegetables into a large pot.
Add the vegetable stock to the pot and allow the soup to come to a boil over medium heat.
Remove from heat and blend the soup together using an immersion blender.
Season with additional salt and pepper.