Golden Cauliflower Soup Recipe

In medium saucepan, cook cauliflower in half the water until tender. Reserve 1 cup cooked florets.

In blender or food processor, blend remaining cauliflower and liquid; set aside.

In large heavy saucepan, cook onion in butter until tender; stir in flour. Gradually add remaining water, milk and bouillon, stirring until well blended and thickened. Add cheese, pureed cauliflower, reserved florets and nutmeg. Cook and stir until cheese melts and mixture is hot (do not boil). Serve garnished with green onion or parsley.