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: heat two cups water to boiling in large saucepan; add cauliflower and onions; heat back to boiling then reduce heat, cover and simmer until tender, about ten minutes; do not drain. pour everything into blender container (may have to do this in more than one batch) and blend on high speed until smooth. heat butter in large saucepan until melted; stir in flour; cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. stir in 1 cup water; heat to boiling, stirring constantly; boil and stir for one minute. stirin cauliflower mixture, bouillon, celery salt, salt and pepper; heat just to boiling. stir in half and half; heat just until hot, do not reboil. sprinkle each serving with nutmeg.