Cauliflower Chowder

• 1 head cauliflower
• 3 Tbsp. butter or margarine
• 1/2 c. minced onion
• 1 clove garlic, minced
• 2/3 c. long grain or converted rice
• 1/4 tsp. white pepper
• 5 c. chicken broth
• 2/3 to 1 c. grated Parmesan cheese
• 2 Tbsp. minced parsley

1. Wash cauliflower and
2. separate into flowerets; set aside.
3. In a large saucepan, melt butter.
4. Saute onion until soft and transparent.
5. Stir in garlic.
6. Saute briefly, being careful not to burn.
7. Stir in rice and coat with butter.
8. Add pepper to broth; bring to a boil.
9. Lower heat to simmer.
10. Leave uncovered and cook 20 minutes.
11. Add cauliflower; cover.
12. Simmer 5 to 10 minutes until cauliflower is just tender.
13. Sprinkle with cheese and parsley. Serve hot from the pot.
14. Serve in wide rimmed soup bowls.
15. Add extra cheese, if desired.
16. Makes 4 to 6 servings.

cauliflower, butter, onion, clove garlic, long grain, white pepper, chicken broth, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688671 (may not work)