Heat the oil in a large, heavy bottom pan. Add the onion and cook, stirring occasionally until beginning to soften, about 8 minutes. Stir in the garlic and cauliflower florets and continue to cook, stirring occasionally for about 2 minutes longer. Add the za’atar and toss the veggies well to coat in the spice mixture. Season with a healthy pinch of salt and add the 1/2 cup of dry white wine. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated. Add 4 1/2 cups of water and bring to a simmer. Cook until the cauliflower is tender, about 20 minutes.

Working in batches, puree the soup in a high speed blender until completely smooth and creamy. Return the soup to the pot and keep on low heat for about 15 minutes longer for the flavors to meld together. If the soup seems to thick add additional water as necessary and taste for seasonings.

Divide the soup between bowls and top with the za’atar spiced kale chips and an additional sprinkle of za’atar. Serve warm.