| 1 | Clean cauliflower and cut into pieces and place in a large saucepan. |
| 2 | Add chicken broth to ?inch covering cauliflower. |
| 3 | Cover and simmer until tender (about 30 minutes). |
| 4 | Remove about ?c. cauliflower buds from liquid and set aside. |
| 5 | Cool remaining cauliflower and broth 10-15 minutes then puree the cauliflower in a food processor until smooth. |
| 6 | Return puree to pot and add half and half, season to taste with salt and pepper and reheat. |
| 7 | Mix parsley with reserved cauliflower and use to garnish each serving. |
| 8 | Makes 6 cups. |
