1 sm. cauliflower, cut in 1/2" chunks
8 c. water
1/2 lb. butter
1 c. celery, diced
1 c. onion, diced
1/2 c. flour
4 chicken bouillon cubes or 2 c. chicken stock
1/4 c. grated cheddar cheese
1/4 c. white wine
1 pt. half and half
1/8 c. chopped parsley

Put cauliflower in a large kettle, add water and cook until tender. In another pot saute celery and onions in butter until onions are clear. Slowly add flour to butter, onions and celery, stir to remove lumps. Whisk the flour, butter, onions and celery mixture into the cauliflower and water. Rapidly add chopped parsley, seasonings and cheese. Stir in sherry and half and half slowly, until desired thickness is reached. Taste and add extra seasonings, as desired. Yield: 12.