They Say That They Like It

 In am wont to make cauliflower and cheese soup; some for me, and some to share with friends and neighbours.

It gets consistent high marks -  that's no credit to me - I simply follow a recipe. It's a soup which can be eaten hot or cold.

Here is the recipe  (American measurements) 

• 1 medium head cauliflower, broken into florets
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) chicken broth
• 1 chicken bouillon cube
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups shredded cheddar cheese
  
  
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon each cayenne pepper, curry powder and white pepper
• Minced fresh parsley, optional

Directions

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender.
• Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
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