In a large pot, sauté garlic, onions and celery in olive oil until fragrant, about 4-5 minutes. Add wine, stock and cauliflower. Bring to a boil then reduce heat to low and cook, covered, until tender, about 25 minutes. Meanwhile, toast 3 tablespoons pine nuts in pan or in toaster oven at 325 degrees for 5-7 minutes; reserve.
Add spinach to cauliflower and cook until just wilted, a few minutes. Place in blender with 3 tablespoons raw pine nuts and purée. You may need to do this in two more batches. Pour into soup bowls and garnish with feta cheese and toasted pine nuts. Sprinkle some pomegranate seeds on top for a festive look.
Adapted from New England Soup Factory Cookbook.