1 sm. cauliflower
3 tbsp. butter
3 med. onion slices
3 tbsp. flour
1 1/2 tsp. salt
Few grains pepper
4 to 4 1/2 c. milk (total)
2 c. vegetable pulp & cooking liquid

1ST STEP: Simmer onion in butter 5 minutes until soft, not browned. Stir in flour and seasonings; remove from heat and slowly add 3 cups milk, stirring until well blended. Return to low heat and cook until thick and smooth, stirring constantly.

2ND STEP: Cut cauliflower into tiny flowerets. Cook covered in 1 to 1 1/2 cups salted milk in top of double boiler or over low heat until very tender. Press through sieve; add enough of the "cooking liquid" to make 2 cups. Add this mixture to the thickened stock as prepared in Step 1.