1 medium head of cauliflower, broken into pieces OR 2 - 10 oz. pkgs. of frozen petite cauliflower
2 tbsp. water
1/2 chopped onion
1/2 c. diced celery
1 tbsp. parsley
1 tbsp. butter
1 tsp. instant chicken bouillon
1 c. boiling water
1 tbsp. cornstarch
1 tbsp. soy sauce
dash of freshly grated pepper

Place cauliflower and water in a 2 quart casserole dish; cover and microwave for 8 to 10 minutes or until tender. Drain and set aside. Combine onion, celery, parsley, and butter in a 1 quart casserole dish; microwave for 3 to 4 minutes, stirring halfway through. Dissolve bouillon in boiling water; stir in cornstarch, soy sauce, and pepper. Pour this into the onion/celery mixture, cooking an additional 2 minutes or until thick, stirring halfway through. Pour this mixture over the cauliflower and stir until well combined.