Mom’s Cream of Cauliflower Soup

Cut the cauliflower into florets. In a large pan, add 1 1/2 cups of milk and salt liberally. Add the cauliflower florets and steam over medium-low heat until fall-apart tender. (Watch that the milk doesn’t bubble over!)

In a separate pot, sautee the onions in butter until softened and translucent but not browned. Add flour and combine to make a roux. Add the remaining 3 cups of milk a little at a time, stirring as you go, and allow to thicken slightly. Add the cooked cauliflower in milk and the cream (if desired). Season with salt and pepper to taste.

If you like, you can blend half or all of the soup in a blender or food processor until smooth. I used my immersion blender and it came out beautifully.