Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a dutch oven, saute onions, carrots, celery and garlic in 1/3 cup butter (can use less butter if desired) until tender (about 5 minutes). add in cauliflower, broth, parsley, salt, pepper, basil and tarragon (if using). cover and simmer for about 25-30 minutes, or until cauliflower is firm-tender. meanwhile in a saucepan, melt remaining 6 tablespoons butter. whisk in flour until smooth. gradually add/whisk in milk or half and half cream, whipping cream and the broth/cauliflower mixture; bring to a boil and cook stirring for about 2 minutes,or until thickened. add in parmesan cheese; mix to combine. remove from heat and add/stir in the sour cream. delicious!

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.