This recipe is for personal use only, and not for distribution without expressed written permission from Catherine Stein.
Chop cauliflower into bite size pieces.
Finely chop onions. Melt butter over low heat in a small sauce pan. Saute onions and celery in the melted butter until translucent, approximately 3 minutes. Mix flour, chicken bouillon granules, salt, and pepper into the butter. Remove from heat.