In a large pan, heat up olive oil and saute the shallots for 5 minutes over medium heat. Turn the heat up to high, add the wine and boil for 2 minutes.
Rinse and cut the cauliflower into six pieces and add to the pan. Cover with water, add a pinch of salt, and boil until soft - about 15 minutes. Remove the cauliflower and shallots, and let the remaining water continue to boil until reduced to half.
Chop one of the cauliflower pieces very finely and set to the side for later.
Return the rest of the cauliflower to the water and blend with a hand blender. Add the cream and butter, and blend again until completely smooth. Let simmer for 5 minutes. Season with salt and pepper to taste.
Rub the bread with halved garlic pieces and drizzle a little olive oil on each. Season with sea salt and top with some chopped parsley. Grill in a hot oven for 5 minutes until crispy.
Right before serving, return the remaining small pieces of cauliflower to the soup and serve in a deep plate. Drizzle some olive oil on top and serve with the garlic bread.