1 med. head cauliflower (about 2 lbs.)
2 c. water
1 lg. talk celery, chopped (3/4 c.)
1 med. onion, chopped (abut 1/2 c.)
1 tbsp. lemon juice
2 tbsp. butter
2 tbsp. flour
2 1/2 c. water
1 tbsp. instant chicken bouillon
3/4 tsp. salt
1/2 tsp. pepper
Dash of ground nutmeg
1/2 c. whipping cream

Prepare cauliflower, separating into flowerettes. Heat 2 cups water to boiling in 3 quart saucepan. Add cauliflower, celery, onion, and lemon juice. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Press cauliflower through food mill (a blender also works well). Mix until smooth in consistency. Heat butter in 3 quart saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, instant bouillon, salt, pepper, and nutmeg. Heat just to boiling. Stir in cream; heat but do not boil. Serve with grated cheese, if desired.