1. In a soup pot over medium heat, add oil, onions, and celery. Sweat vegetables, stirring occasionally, about 3–4 minutes.
2. Add cauliflower, potatoes, and garlic. Continue to stir and cook for an additional 2–3 minutes.
3. Add white wine and reduce au sec, or almost dry.
4. Add water and Cauliflower Alfredo; bring to a simmer. Season with salt and black pepper.
5. Fold in parsley and serve immediately.