Ingredients
- 1 large cauliflower
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 3 tablespoons flour
- 3 cups milk
- 1 cup sour cream or plain yogurt
- 3 vegetable bouillon cubes, crushed
- chopped parsley for garnish
- Parmesan cheese
Preparation
Trim cauliflower; cover with water and steam until very tender. While cauliflower is steaming, sauté onion in the butter until softened. Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter. Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened. Drain cauliflower and blend in a food processor until smooth. If desired, process the milk mixture for a smoother texture. Add pureed cauliflower to thickened milk mixture and stir well. Heat through. Garnish with a little chopped parsley and serve with Parmesan cheese.
