Roasted Cauliflower and Garlic Soup Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 head cauliflower, cut into 2-inch pieces (about 8 cups)
• 30 cloves garlic, peeled
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 pound russet potatoes, peeled and cut into 1/2-inch chunks
• 2 stalks celery, chopped
• 1 yellow onion, chopped
• 1 tablespoon fresh thyme leaves
• 1 cup dry white wine
• One 6-ounce piece Parmesan rind
• 6 cups low-sodium chicken broth
• Freshly grated Parmesan, for garnish