In a soup pot, melt butter and add onion. Cook till onion is translucent. Add flour and incorporate, making sure flour isn’t lumpy before adding chicken broth. Add broth and bring to a boil.
Add cauliflower to broth and simmer until cauliflower is tender, about 10 minutes.
Transfer cauliflower to a blender and puree (use a slotted spoon). Add back to the soup pot. Mix well and add milk, salt and pepper to taste. Heat to a very low simmer, but do not boil or soup will break.
SERVING SUGGESTIONS: A big green salad and some whole grain rolls (if you don’t mind the carbs) will do the trick. Also, calorie count is low so feel free to have a couple of bowls.