|Onion||1 , chopped|
|Water/White stock||1 Pint|
|Cayenne pepper||To Taste (For Garnish)|
Cut up the stalks of the cauliflower and some of the flowers.
Put into a pan with the chopped onion, water or stock and seasoning and simmer gently until tender.
Rub through a sieve.
Make white sauce with the butter, flour and milk, add the cauliflower puree and reheat, adding a little extra milk if too thick.
Meanwhile divide the rest of the flowerets of cauliflower into very small pieces.
Boil in salted water until just tender.
Add to the soup and garnish with cayenne pepper.