Melissa's Corporate Chefs
Grate the parsley root, carrot and onion and boil in the water until tender.
In a medium frying pan, fry butter and flour quickly.
Add salt and pepper and some of the boiling liquid to make a roux.
Add to the boiled root vegetable stock, then add the cauliflower in small bunches, bring to a boil, and simmer until the cauliflower is tender.
Pour into serving bowls on top of the dill mixed with the sour cream.