This recipe is excellent. I did not use flour and I pureed the entire batch. excellent excellent......

This is a fantastic recipe! I did make some changes to it, including roasting the cauliflower with the oil and minced garlic...smelled great! Instead of milk, I used cream and added more than was required to make a fair bit more to go around! Everyone enjoyed it, including my 8 and 5 year olds. I will be making this for Thanksgiving dinner appetizer!

this soup is excellent. it took me longer than anticipated to prepare, but that is usually the case for me. the end result was excellent...I added a couple carrots and then a bit more pepper at the last minute, the result was great but next time I think I'll leave the pepper as is. the soup got rave reviews and was great as a leftover.

Great recipe - will make again. I did not use the sherry as I did not have any. I must have used too much flour because it was too thick at first. I ended up adding another 2 cups of milk and 1 cup of water just to make it the right consistancy.

Amazing! I made this last night for my husband and we ate the entire pot - it was fabulous! Thanks for the great recipe!

I listened to others and cut back on the salt. I also didn't use garlic oil or garlic powder, but instead roasted a couple of cloves of unpeeled garlic with the cauliflower. Use 5 or 6 for a more pronounced flavour. I added peas to the recipe because my 3 year old wanted a green soup, and to make it just more visually appealing. If I hadn't done that, I would have added some tumeric, just for a boost of colour. I also added carrots and celery to the onions in the pot. It's a pretty good soup. I may sprinkle it with bacon and scallions before serviing it, and maybe a dollop of sour cream. We're having it in about half an hour with some crusty bread.

My husband made this soup and it tasted great. He combined another cauliflower soup recipe so I'm not sure what all he modified.

Delicious!!! The nutmeg really adds a nice touch to it. I blended mine and if you don't add enough broth, it can even turn into a substitute "mashed potatoes". Yummy.

OUTSTANDING! Deserves way more than 5 stars! This is one of the best soups I've tried. If you love garlic and you love cauliflower then you MUST try this recipe. The only suggestion I have is to use a potato masher on the cauliflower after it comes out of the oven,(before you add it to your soup pot.) I used a dry, white wine in place of the sherry and I think the head of cauliflower I had was exceptionally large, so I had to use an extra splash or two of both the milk and the chicken broth. Just use your best judgement to get the desired consistency you prefer. A very BIG thanks to Jennie for submitting this one; it's a definite keeper!!!

Love, love, love this soup! It's easy to make, but it can be a bit of a hassle to roast the cauliflower first. The first time, my husband and I ate the roasted cauliflower beforeI could make the soup. The second time, I actually made the soup and it was delicious! I might cut back a little on the salt next time. Even my cauliflower-hating kids ate this soup, and that's a big deal at my house!

We LOVE this recipe. I tweaked it a bit. I roasted the cauliflower on 425. I roasted 4 whole garlic cloves with the cauliflower. I only used 1 heaping Tbsp. of flour. I used skim milk. I added 2 Tbsp. white wine instead of sherry. I blended half the soup in a blender, and then once it is all done, at this point, I add a second can of chicken broth. Delicious!

This was a great recipe and very flavorful. We did not find this salty.

This was fantastic!!! I used 3 medium heads of cauliflower, 1 cup Almond Breeze (we had no milk), and no butter. I roasted the cauliflower with cooking spray instead of olive oil and used fresh garlic. Instead of sherry, I used white wine (about 1/2 cup), and 3 cans of vegetable broth. I also used 2 onions. I blended all of the soup--it was fantastic!! Thanks for the delicious recipe--this is a wonderful way to use cauliflower and is so healthy!!!

I didnt have any milk in the house, but did have a little heavy cream ~1/4 c. So used that and a little extra chicken broth. Also cut back on the flour...in fact I think that it might not even need any flour if you blend most of the cauliflower in the blender with the broth. Kept a few little pieces whole for texture. Nice first course soup. .UPDATE...I froze some of it and for some reason, it did not freeze well- had funny texture when I reheated nit.

Really tasty, my husband loved it & he has never really enjoyed cauliflower! He did add a "secret ingredient" which he declared to make this soup "the best!" (The secret ingredient was fresh ground black pepper)

good...we liked the flavor of the roasted cauliflower. However, it was WWAAYYYY too salty, so be careful!