1 c. chopped parboiled onion
2 tbsp. butter
2 tbsp. flour
2 1/2 c. chicken broth
2 c. cauliflower
3/4 c. milk
1/2 c. heavy cream
Cayenne, salt and pepper to taste
1 c. grated Mozzarella cheese

Saute onion in butter. Add flour and cook for 3 minutes, stirring. Slowly add broth and then cauliflower and bring to boil until cauliflower is hot. Puree in blender until smooth and return to saucepan. Add milk, cream and seasonings. When hot, add cheese until it melts. Sprinkle minced parsley or croutons over each bowl.