1 head cauliflower
1 1/2 tbsp. butter
1 can Campbell's chicken broth
1/2 c. light cream
1/8 tsp. pepper
1/3 c. fresh parsley, chopped
3 tbsp. flour

Cook cauliflower whole or 1-inch salted water in uncovered saucepan for 5 minutes. Drain. In another pan melt butter, blend in flour and remove from heat. Stir in chicken broth; cook, stirring until thickened. Add cream, cook until medium thick, add pepper and parsley. When ready to serve, pour sauce over cooked head of cauliflower in serving bowl.