2 (10 oz.) pkgs. frozen cauliflower OR 1 sm. fresh cauliflower
2 c. water
1/2 c chopped onion
1/4 c. butter
1/2 c. unsifted flour
2 tbsp. chicken bouillon or 6 chicken bouillon cubes
2 c. shredded mild Cheddar cheese
2 c. milk
1/8 - 1/4 tsp. ground nutmeg
Chopped fresh parsley

Cook cauliflower in medium saucepan with 1 cup water until tender. Drain, reserving liquid. Reserve 1 cup cauliflower.

In food processor, or blender, blend remaining cauliflower with reserved liquid. Set aside.

In large saucepan, cook onion in butter until tender. Stir in flour, gradually add 1 cup water and bouillon, stirring until well blended and thickened.

Stir in blended cauliflower, reserved cauliflower flowerettes and cheese. Cook until cheese melts. Add milk and nutmeg and heat through. Garnish with parsley and nutmeg. Makes 1 1/2 quarts soup.