1 1/2 cups fresh cauliflowerets
1/2 cup sliced celery
1/4 cup chopped onion
1 tablespoon butter or margarine
1/2 teaspoon chicken bouillon granules
1/4 cup white wine or chicken broth
1/8 teaspoon pepper
grated Parmesan cheese
Place 1 in. water in a small saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and set aside.
In a small skillet, saute celery and onion in butter until tender. Add the cauliflower, bouillon, wine or broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minutes or until heated through. Sprinkle with Parmesan cheese.