1 cauliflower, cut up
1/2 c. chopped onion
2 tbsp. oil
1 c. chopped celery
1/2 c. shredded carrots
2 tbsp. parsley
6 c. chicken stock
1/4 c. butter
3/4 c. flour
2 c. milk
2 c. half and half or table cream
Salt & pepper

Cook onions in oil until tender, not brown. Add celery and carrots, cook 2 minutes, keep stirring. Add cauliflower and parsley and heat on low with lid on. Cool 15 minutes (steam together). Add chicken broth and bring to full boil for 2 minutes. Reduce to simmer for 5 minutes. In another saucepan melt butter. Remove from heat and add flour (so it doesn't get lumpy). Add milk, slowly, while stirring with a spatula. When milk is all in, put back on heat. Use a whisk to keep from getting lumpy. Don't boil. Gradually add to hot liquid and serve with salt and pepper to taste.