1 1/2 cups water
1 1/2 cups chicken broth
1 large head cauliflower
3 tbsp. butter
3/4 cup minced celery
3/4 cup minced onions
1 tbsp. sesame seed
3 tbsp. flour
1 cup heavy cream
1 cup milk
1 tsp. salt
1/2 tsp. pepper
1 cup shredded cheese

Combine water and broth; bring to a boil. Add cauliflower. Simmer, covered, until tender. Remove 2 cups cauliflower and set aside. In another pot, melt butter. Add onion and celery and cook 8-10 minutes until tender but not brown. Add sesame seeds and flour, stirring constantly; cook over medium heat for several minutes without browning. Cover and set aside.

To cauliflower and stock, add cream, milk, salt, and pepper. Heat soup just until boiling point (simmer), but do not boil. Pour hot soup into flour mixture, stirring constantly.

Cook until thick. Puree soup in blender until smooth; add reserved cauliflower and cheese.