Cauliflower-Cheese Soup: Put aside 2 c. cauliflower flowerets of large head. Cut up the remainder and boil in 1 qt.water with 1 large diced potato, 1 medium diced carrot, and 1 1/2 c. chopped onion until all veggies are very tender. Puree in blender and transfer to large pot. Steam reserved cauliflower until just tender. Add to puree with 2 c. grated ceddar, 3/4 c. milk, 1 tsp. dill 1/2 tsp. caraway, salt and pepper to taste. Heat gently and top w/ a little xtra cheese. (The puree can be frozen for later use.)