Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Head cauliflower (about 2 po -- Separated into flowe
   2      cups          Water
   1      large         Stalk celery -- chopped
     3/4                cup)
   1      medium        Onion -- chopped
     1/2                cup)
   1      tablespoon    Lemon juice
   2      tablespoons   Margarine or butter
   2      tablespoons   All-purpose flour
   2 1/2  cups          Chicken broth
     1/2  teaspoon      Salt
     1/8  teaspoon      Pepper
                        Dash of ground nutmeg
     1/2  cup           Whipping (heavy) cream

Preparation:

Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower flowerets and pieces, celery, onion and lemon juice. Cover and heat to boil Boil about 10 minutes or until cauliflower is tender (do not drain). Place in blender. Cover and blend until of uniform consistency.Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do not boil). Serve with shredded cheese if desired.