1 head of cauliflower, broken into florets
1 onion, coarsely chopped
3 c. chicken brown (bouillon)
2 tbsp. butter
2 tbsp. flour
1 c. cream, half and half or milk
Pinch of nutmeg
Salt to taste

Parboil cauliflower and onion pieces in chicken stock until tender (about 15 minutes). Remove florets and onion pieces with a slotted spoon and puree in a blender or food processor, with a few tablespoons of the stock.

Mixture should be processed until very smooth. Reserve remaining stock. In medium saucepan, melt the butter. Add flour, stir and cook 2 minutes. Gradually add the reserved stock, waiting until mixture returns to a boil before the next addition. Add cauliflower, onion puree. Stir in cream. Season with nutmeg, if desired and salt. Serve hot or chilled. Sprinkle parsley in the center of each presentation.

This same recipe may also be used for broccoli or even brussel sprouts.