(I would double it next time for my family--as is it only makes about 3-4 good sized servings)
1 head cauliflower, cut into small florets
2 Tbsp. roasted garlic olive oil
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. butter
1 onion, finely chopped
3 Tbsp. flour
14 oz. chicken broth
1 cup milk
Preheat oven to 450 degrees
Place cauliflower in small roasting pan, drizzle with oil and season with garlic powder, salt & pepper, toss to coat
Roast the cauliflower, stirring frequently until golden brown and tender (20 min or so)
Melt butter in saucepan, add onion and brown (about 10 min.). Sprinkle with flour and add liquid, bringing to a boil while it thickens.
Turn down heat and add the roasted cauliflower. Blend half and add back in for thicker consistency.