Par-boil cauliflower, drain and set aside. Melt margarine and add onions and celery. Cook until wilted. Add flour and stir, making a thick paste. Add milk slowly, stirring constantly to make smooth and creamy. Add bouillon cube and dissolve. Finally, add cauliflower and continue to cook on a slow fire until cauliflower is cooked completely. Add onion tops and parsley and serve.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana