Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan or dutch oven, cook onion in hot butter until tender. carefully add broth and potatoes. bring to boiling; reduce heat. cover and simmer for 6 minutes. add cauliflower and return to boiling; reduce heat. cover and simmer for 4 to 6 minutes or until vegetables are tender. in a small bowl, whisk half-and-half into flour until smooth; add to soup mixture. cook and stir until mixture is thickened and bubbly. reduce heat to low. add the shredded cheese, stirring until melted. do not allow mixture to boil. season to taste with salt and pepper.

Target 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.