Roasted Cauliflower and Garlic Soup

Name: Roasted Cauliflower and Garlic Soup
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