5 c. cauliflower flowerets
1/2 c. chopped onion
1 clove garlic, minced
2 tsp. chicken-flavored bouillon granules
1/2 tsp. dried whole thyme
2 1/2 c. water
1 tbsp. vegetable oil
1 tbsp. all-purpose flour
2 c. skim milk
freshly ground pepper (optional)

Combine cauliflower, onion, garlic, chicken-flavored bouillon, thyme and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until cauliflower is tender. Spoon half of cauliflower mixture into container of an electric blender; blend until smooth. Repeat procedure with remaining mixture; set aside. Heat oil in a 2 quart heavy saucepan over medium-low heat. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cauliflower mixture to milk mixture. Add pepper, if desired. Cook over low heat until thoroughly heated, stirring often.

Yield: 6 cups.