1 med. head cauliflower (about 2 lbs.)
2 c. water
1 lg. stalk celery, chopped (about 3/4 c.)
1 med. onion, chopped (about 1/2 c.)
1 tbsp. lemon juice
2 tbsp. butter
2 tbsp. flour
2 1/2 c. water
1 tbsp. instant chicken soup and gravy mix
3/4 tsp. salt (optional)
1/8 tsp. pepper
1/8 tsp. all-purpose lite spice
Dash of ground nutmeg
Dash of red cayenne pepper
1/2 c. whipping cream

Separate cauliflower into flowerets. Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower, celery, onion and lemon juice. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Press cauliflower mixture through food mill. (Or place mix in blender container. Cover and blend until uniform consistency.) Heat butter in 3-quart saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, chicken mix, salt, pepper, and nutmeg. Heat just to boiling. Stir in cream; heat but do not boil. Serve with grated cheese if desired. Serves 8.