Roasted Cauliflower Soup

I know I already have a cauliflower soup recipe on here, but this one is really good too and I love roasted cauliflower! It makes it so nice and tender. I actually merged 2 soup recipes to come up with this one, so here it is!

On a large cookie sheet toss to combine:
1 large head of cauliflower chopped into small florets
2 Tbs. olive oil
1/4 tsp. nutmeg
1/2 tsp. pepper
2 tsp. garlic powder
1 tsp. salt
Put in the oven for 30 minutes on 450. Take out at least once or twice and shake the pan around to prevent sticking. Once done, set to the side to add to soup later on.

Next you need
1 small onion chopped
2 carrots sliced thinly
4 Tbs. butter
4 Tbs. flour
2 1/2 cups vegetable broth
1 1/2 cups milk (skim is fine)
1 Tbs. white wine

Saute onion in butter for a few minutes, then add the carrots. Cover with lid and continue to cook for 15 more minutes, stirring occasionally until the carrots have softened. Add flour and stir to coat onions and carrots. Add broth, milk, and white wine then stir or whisk till flour has dissolved. Slowly bring to a boil while stirring constantly. Once it begins to boil, turn heat to low and add cauliflower. Heat through for a minute, then serve.