6 c. water
1 (10 oz.) pkg. frozen cauliflower, cut in pieces
3/4 c. chopped onion
2 tsp. salt
2 tsp. white pepper
1 tsp. garlic powder
8 oz. (2 c.) shredded American cheese
1 c. milk
1 c. heavy cream
1/4 c. (1/2 stick) butter
1/3 c. all-purpose flour
1/2 c. cold water

In a saucepan, boil cauliflower and onion in 6 cups water for 10-12 minutes. Add seasonings and cheese and stir until cheese melts. Add cream, milk and butter; bring back to a boil.

In small bowl mix together water and flour; mix until smooth. Add this mixture slowly to hot mixture stirring rapidly. Cook until soup is consistency of heavy cream. Makes 8-10 servings.