Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook cauliflower according to package directions, drain and chop into small pieces. in a dutch oven, saute onions and carrots in oil until tender. stir in cauliflower, corn, and parsley. add chicken broth. bring to a boil. reduce heat and simmer 5 to 10 minutes. in a saucepan over medium heat, melt butter. whisk in flour. gradually add milk and half and half. cook, stirring continously until thickened. do not allow to boil. carefully stir thickened mixture into chicken broth and vegetables in dutch oven. add salt and pepper, then adjust seasonings to taste.

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.