Heat oil in a medium-sized pot over medium heat.
Add the onion and cook for 5 minutes, or until onion is cooked through.
Add the garlic and cook for one minute. Add the wine to the pan and cook for one more minute.
Add the celery, carrot, cauliflower, stock, quinoa, thyme, bay leaves and salt.
Bring to a boil, reduce heat and simmer for 15 minutes, or until cauliflower and quinoa are cooked through.
Once cauliflower is cooked through, remove the thyme and bay leaves. Transfer 2 cups of the soup to a large blender. Add one cup of milk and blend until creamy.
Add back to the pot and stir in ½ cup parmesan cheese.
Serve with extra parmesan.