1 med. head cauliflower
1 tbsp. butter
1 sm. onion, finely chopped
1/2 c. celery, diced
1 tbsp. parsley
1 cube chicken bouillon
1 c. hot water
1 tbsp. corn starch
1 tbsp. soy sauce
1/2 tsp. pepper

Cook cauliflower flowerettes 8-10 minutes; set aside. Cook butter in large microwaveable pie dish until melted. Add onion, celery, and parsley. Cook about 5 minutes until tender, stirring twice.

Dissolve bouillon in hot water. Blend in cornstarch. Add soy sauce and pepper; add to onion mixture. Cook about 4 minutes or until thick, stirring 2-3 times after 2 minutes or cooking. Pour sauce over cooked cauliflower. Yields 4 servings.