2 tablespoons butter
12 cup chopped onion (1large)
3 cups coarsley chopped fresh cauliflower
1 (10 ounce) can condensed chicken broth (I use bulk 1 1/2 cups)
14 cup all-purpose flour
2 14 cups milk
1 14 cups shredded cheddar cheese (6 oz., medium or old)
Melt butter in large saucepan, saute onion until tender. Stir in cauliflower and chicken broth. Cover, reduce heat and simmer 1215 minutes or until cauliflower is tender. Combine flour and milk (shake together in a jar). Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add cheese and stir until melted. Add pepper and parsley to taste. Serve with croutons.