2 c. chopped cauliflower
1 3/4 c. water
2 packets instant chicken broth
Pepper
1 tbsp. butter
2 tbsp. minced onion
2 tsp. flour
1 c. evaporated skim milk
2 tbsp. parsley

Combine cauliflower, water, broth mix and pepper. Simmer until tender, 15 minutes. Puree in blender. In same saucepan heat butter. Add onion, saute 30 seconds. Add flour, stir with whisk and gradually add milk. Cook until thick. Stir in cauliflower puree and heat. Garnish with parsley. 2 servings.