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Preheat the oven to 400°F.
Mix the cauliflower florets with 2 TBSP of the oil in a large bowl.
Spread the florets out on a rimmed baking sheet then place in the preheated oven until just beginning to brown, about 30 minutes.
Take the florets out of the oven and set aside.
Heat the remaining 1 TBSP of oil in a dutch oven over medium-high heat.
When the oil is hot add the onion and garlic and cook, stirring often, for about 2 minutes.
Add the roasted florets into the dutch oven along with the 6 cups of water, 1 tsp salt, and ½ tsp black pepper and bring to a boil.
When the soup starts to boil reduce the heat to medium-low and simmer, stirring occasionally, for about 15 minutes.
Take the soup off the heat and use an immersion blender (or stand blender in batches) to puree the soup.
Stir the freshly grated Parmesan into the pureed soup then taste and season with additional salt & pepper if needed.