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In a large saucepan, bring two cups of water to a boil.
Add the cauliflower and onions; heat back to boiling then reduce the heat, cover and simmer for about 10 minutes (until tender); do not drain.
2.
Pour everything into a blender container (in more batches if necessary) and blend on high speed until smooth.
3.
In a large saucepan, heat the butter until melted.
4.
Stir in the flour; cook, stirring constantly, until the mixture is smooth and bubbly.
Remove from the heat.
5.
Stir in 1 cup water.
Bring to a boil, stirring constantly; boil and stir for one minute.
6.
Stir in the cauliflower mixture, chicken bouillon, celery salt, salt and pepper; heat just to boiling.
7.
Stir in the half and half cream; heat just until hot, do not reboil.
8.
Sprinkle each serving with nutmeg and serve.
Cauliflower Soup
1.In a large saucepan, bring two cups of water to a boil.
Add the cauliflower and onions; heat back to boiling then reduce the heat, cover and simmer for about 10 minutes (until tender); do not drain.
2.
Pour everything into a blender container (in more batches if necessary) and blend on high speed until smooth.
3.
In a large saucepan, heat the butter until melted.
4.
Stir in the flour; cook, stirring constantly, until the mixture is smooth and bubbly.
Remove from the heat.
5.
Stir in 1 cup water.
Bring to a boil, stirring constantly; boil and stir for one minute.
6.
Stir in the cauliflower mixture, chicken bouillon, celery salt, salt and pepper; heat just to boiling.
7.
Stir in the half and half cream; heat just until hot, do not reboil.
8.
Sprinkle each serving with nutmeg and serve.
RATE THIS RECIPE!
Normal
10 - 20 min
Very cheap 
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