2 (10 oz.) pkgs. frozen cauliflower or 1 med. head of fresh cauliflower separated into sm. flowerets
2 c. water
1/2 c. chopped onion
1/4 c. butter
1/2 c. unsifted flour
2 tbsp. chicken bouillon or 6 cubes
2 c. (3 oz.) shredded cheddar cheese
2 c. milk
1/4 tsp. nutmeg
Chopped fresh parsley

In medium saucepan, cook cauliflower in 1 cup of the water until tender, set aside one cup of the cooked cauliflower. In food processor or blender, blend remaining cooked cauliflower (undrained) until pureed. Set aside.