Creamy Cauliflower Soup

Remove the outer leaves from the cauliflower, and break the head into small florets. Cut the core and smaller stems into approximately 1 cm cubes. Thoroughly wash the prepared vegetables in cold water. Finely chop the red onion.

In a pot, bring 1.1 liters of water to a boil and add one teaspoon of salt. Add the chopped cauliflower to the boiling water and cook until almost tender (al dente). Then, remove it with a slotted spoon into a bowl and set aside. Strain the water in which the cauliflower was cooked into a clean pot.

In a saucepan, melt 60 g of butter over medium heat. Add the onion and sauté until translucent, stirring frequently. Reduce the heat to one-third, sprinkle in the flour, and stir for 3 minutes. Pour in the cauliflower cooking water, increase the heat, and whisk thoroughly with a hand whisk until the roux is completely dissolved.