Nothing says fall better than a big bowl of soup. Here's a delicious one I borrowed from Pioneer Woman. Even if you're not a big fan of cauliflower, this one is worth a try. Quick and easy to throw together, and don't forget the sour cream at the end, it brings it all together.
Adapted from Pioneer Woman
1 stick of butter, divided
1 medium onion, finely diced
1 whole carrot, finely diced
1 stalk celery, finely diced
1 whole cauliflower head, cut into bite sized pieces
2 T. dried parsley
2 quarts chicken stock
6 T. all-purpose flour
2 c. whole milk
1/2 c. heavy cream
salt and pepper to taste
1. In a large dutch oven, melt 4 tablespoons of butter. Add the onion and cook for a few minutes until the onions soften. Add the carrots and celery and cook for an additional 5 minutes. Add the cauliflower and parsley and stir to combine.
2. Cover and cook over low heat for 15 minutes. Then add the chicken stock. Bring to a boil, and then reduce heat and allow to simmer.
3. In a separate, medium saucepan, melt 4 tablespoons of butter. In a bowl, mix the flour with the milk and whisk to combine. Add the flour-milk mixture slowly to the butter, whisking constantly. Remove from heat, and add the heavy cream. Add the mixture to the simmering soup.
4. Allow the soup to simmer for at least 20 minutes, longer if you have the time. Check the seasonings and add salt and pepper if necessary.
5. To serve, ladle soup into individual serving size bowls, and top with a generous dollop of sour cream.