1. Steam cauliflower in a steaming basket over boiling water on the stove until very soft–maybe 15 minutes.
2. At the same time, in a separate pan, sautee the onion until clear and soft. Toss in half of the frozen corn (about 8 oz.) for the last 5 minutes or so to warm.
3. In an industrial blender, add 2 cups milk, and the cauliflower, onion, and 8 oz. of corn. Add more milk, if needed, for all ingredients to blend smoothly, but maintain the consistency of a thick creamy soup.
4. Pour the soup into a pan on the stove with the rest of the corn. Heat and serve. Makes approximately 8 cups.