Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown. add cauliflower and cook a few minutes more. add stock or water and potatoes. cover and cook on medium heat until tender (approximately 30 minutes.) remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. return puree to soup pot. simmer on lowest heat, and add bay leaves, salt, pepper, and tamari. cook approximately 20 minutes more uncovered, stirring occasionally. mix cream with flour and stir to smooth out lumps. turn off heat and add to soup along with parsley. check seasoning. thin with water or milk if the soup has gotten too thick after sitting. reheat if necessary and serve.

Target recipe: break cauliflower into florets. heat first amount of water to boiling; add cauliflower, celery, onion and lemon juice. cover and cook until tender, about 10 minutes. do not drain. blend vegetable mixture in blender or with hand blender until smooth. heat margarine in saucepan over low heat; stir in flour, cook stirring constantly until smooth and bubbly; remove from heat. stir in remaining amount of water; heat to boiling, stirring constantly; boil 1 minute. stir in vegetable mixture, bouillon, pepper and nutmeg; heat just to boiling. stir in cream; heat but do not boil. serve with grated cheese if desired.