1 head cauliflower, broken into flowerets
1 tbsp. butter
1 med. onion, finely chopped
2 cloves garlic, finely chopped
4 c. water
1 can (14 1/2 oz.) chicken broth
3 tbsp. flour whisked into 1/3 c. water
1 c. shredded Cheddar cheese
1/4 c. heavy whipping cream
1/8 tsp. ground nutmeg
Salt and pepper
Parsley for garnish, optional

Melt butter in 3 quart saucepan. Add onion and garlic; saute over medium heat until soft, but not colored. Stir in cauliflower flowerets and 2 cups water. Cook over medium heat until cauliflower is very soft, about 20 minutes.

Puree cauliflower in blender; return to pot. Add remaining 2 cups water, chicken broth and flour mixture. Bring to simmer; stir and simmer until soup thickens slightly, about 2 minutes. Stir in cheese, cream and nutmeg. Heat to simmer, stirring constantly, but do not boil. Season with salt and pepper. Garnish each serving with parsley if desired. Makes 4-6 servings.