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from the kitchen of Sharmagne Leland-St. John
3 tablespoons butter
1⁄2 small onion, chopped
3 tablespoons whole wheat flour
3 cups cream
1 cauliflower head, broken into florets
Salt and cayenne pepper to taste
6 parsley sprigs
In a large soup kettle, melt the butter and add the onion.
Saute until transparent. Add the flour and stir to make
a paste. Slowly, while stirring, add cream allowing it to
thicken. Add cauliflower and simmer about 30 minutes.
Add salt and cayenne pepper to taste. Serve with a parsley
sprig atop each serving.