1medium headcauliflower,greens removed, washed and broken into florets
1medium oniondiced
114 ounce canchicken broth
1chickenbouillon cube or equivalent in chicken paste
3Tablespoonsbutter
3Tablespoonsflour
3cupswhole milk
2cupsshredded cheddar cheese
1Tablespoon dried parsley
1Teaspoonsalt
1/8Teaspooncayenne pepper
1/8Teaspoonpepper
Instructions
Place the cauliflower,diced onion,chicken broth and bouillon in a large saucepan. Cover and cook over medium heat until the cauliflower and onion are tender. While the cauliflower mixture is cooking- Place the butter in a medium size saucepan over low to medium heat. Cook until butter has melted, whisk the flour into the melted butter until smooth, cook and whisk about 3 minutes to remove the flour taste. While whisking, gradually add the milk to the pan, cook and whisk until bubbly. Whisk 2-3 more minutes over heat until thickened. Reduce the heat, add the cheese and seasons. Pour the cheese mixture into the cauliflower mixture. Stir together. Simmer the soup slowly, without boiling it, for 30 minutes. Serve immediately