1 c. chopped onion
6 oz. pared potato, diced
2 c. water (can use chicken broth for water)
2 c. skim milk
2 tbsp. + 2 tsp. all-purpose flour
1 tsp. salt (optional - or more if desired)
1/8 tsp. white pepper
1/8 tsp. ground nutmeg
2 c. frozen or fresh cauliflower, cooked until tender-crisp
4 oz. American cheese, diced (or your favorite kind)
2 tbsp. chopped fresh parsley

In saucepan combine onion and potato; add water, cover pan, and bring liquid to a boil. Cook over high heat until potato is tender-crisp, 5 to 7 minutes.

Combine flour and milk (small amounts of milk at a time to dissolve flour and avoid lumps). Stir milk mixture into potato mixture; add salt if desired, pepper, and nutmeg and mix well. Reduce heat to medium and cook uncovered, stirring occasionally, until liquid is smooth and thick, 5 to 10 minutes. Add cauliflower, cheese, and parsley to saucepan; cook, stirring occasionally, until cheese is melted and cauliflower is cooked through, 2 to 3 minutes.