Reader request: "A no-meat stoup!" —Lynn Salters, West Haven, Connecticut
Preheat the oven to 550°
Line a small baking sheet with parchment paper or foil. Scatter about a third of the cauliflower on the sheet; spray with cooking spray. Season with salt, pepper, and the granulated garlic and granulated onion. Roast until tender and browned in spots, 17 to 20 minutes.
In a large pot, heat the oil, three turns of the pan, over medium-high. Add the chopped onion, carrot, celery, garlic, thyme, white pepper, nutmeg, and the remaining cauliflower; season. Cover and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the stock. Cover and bring to a boil. Cook until the cauliflower is tender, 12 to 15 minutes. Add the cream cheese; stir until it melts. Using an immersion blender, or working in batches in a standard blender, puree the stoup. Stir in the Parm. Serve the stoup in bowls and top with the roasted cauliflower.