1 head cauliflower, broken into sm. flowerettes
5 c. water
4 cubes chicken bouillon
4 tbsp. butter
1 onion, chopped
2 med. carrots, finely chopped
1 tsp. Lawry's seasoned salt
1 stalk celery with top, finely chopped
1/4 tsp. majoram
1 bay leaf
2 c. half & half
1 c. Velveeta cheese
Cornstarch to thicken

In Dutch oven, combine butter, carrots, celery, and a little of the water; saute until tender. Add the rest of the water, cauliflower, spices, and bay leaf (leave whole). When flowerettes are tender, remove bay leaf; reduce heat and add cheese. Stir until melted; add half & half. Put 1/2 the mixture into blender; blend until smooth. Add back to other half mixture of soup. Thicken with cornstarch and water.