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: cut cauliflower into small pieces. cook in boiling water until tender, reserving one cup of liquid when done. cook onions in butter until tranlucent. add flour, then slowly add chicken broth, reserved liquid, light cream, salt, pepper, and worcestershire sauce. cook, stirring frequently, until mixture thickens and bubbles. add cauliflower. add cheese, slowly (sprinkle, stir, sprinkle, stir), stirring constantly until the cheese melts.