2 bags frozen cauliflower
5 potatoes, diced
1/2 c. celery, diced
3 tbsp. minced onion
1 qt. half and half cream
1 tsp. salt

Cook cauliflower and potatoes in small amount of water. Cook until tender and then mash.

Saute celery and minced onion in 2 tablespoon butter until tender. Add celery and onion to cauliflower and potatoes. Add half and half, white pepper. Heat but do not boil. For cream of broccoli soup, substitute chopped broccoli, for cauliflower. Omit celery and onion. Add 2 tablespoons butter and 1/4 teaspoon celery seed.