2 c. water
1 tbsp. instant chicken bouillon
1 med. head cauliflower, separated into florets
1 med. onion, sliced
2 tbsp. butter
2 tbsp. flour
1 c. water
1/2 tsp. celery salt
1/4 tsp. salt
1/8 tsp. pepper
1 c. half and half
Ground nutmeg

Heat 2 cups water to boiling in 3 quart pan. Add cauliflower and onion. Heat to boiling and reduce heat. Cover and simmer until vegetables are tender, about 10 minutes. Pour cauliflower and onion with water into blender or processor. Cover and blend until smooth. Heat butter in 3 quart pan until melted. Stir in flour. Cook, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in 1 cup water. Heat to boiling. Cook for 1 minute, stirring constantly. Stir in cauliflower mixture, bouillon, celery salt, salt and pepper. Heat to boiling. Stir in half and half and heat just until hot. Do not boil. Sprinkle each serving with nutmeg. 8 servings.