Very good recipe. I made a few adjustments. I added 2 diced carrots, 2 diced celery stalks and the one small diced onion to the roasting pan with the cauliflower. I also used about 2 tsp. of minced garlic instead of the powdererd garlic in the roasting pan. Kept the salt, pepper and nutmeg the same. For the base, I made a roux with equal parts clarified butter and flour, 3 tbls each. I added 2 cups low sodium chicken stock and a cup of skim milk to the roux to make a base. After the veggies were roasted, I whisked them into the base and added the sherry. Turned out perfectly. I like the nutmeg enhancement!
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Very good recipe. I made a few adjustments. I added 2 diced carrots, 2 diced celery stalks...