To make it, you'll need some veggies: a head of cauliflower, one carrot, a couple stalks of celery, and half of an onion.
Chop the cauliflower into small pieces. Dice the carrot, celery, and onion.
Melt four tablespoons of butter in a stock pot and add the diced onion.
After a few minutes of stirring the onion around, throw in the carrot and celery.
After another minute, add the cauliflower to the veggies in the pot.
Stir. Add two tablespoons of parsley (fresh or dried).
Stir, cover, and simmer over low heat for 15 minutes.
After 15 minutes, pour in 2 quarts of broth (chicken broth or vegetable broth). Bring the soup to a boil then reduce heat and let it simmer.
Now for the white sauce!
Melt 4 tablespoons of butter in a saucepan.
Pour 2 cups of milk in a bowl and whisk in 6 tablespoons of flour.
Pour the milk/flour mixture into the melted butter. Stir to combine. The sauce should thicken. Remove from heat and mix in one cup of half & half. I didn't have this, so I used evaporated milk instead.
Pour the white sauce into the simmering soup.
Let the soup simmer for 15 minutes, and you're done! You can add some salt if you feel it necessary (I didn't).