1In a 5 quart saucepan, melt butter over medium high heat. When butter comes to a hard sizzle, stir in 4 cups of minced, cooked cauliflower and the onions. Reduce heat to medium and cook about 14 minutes, stirring occasionally. Let mixture stick slightly but do not brown. Stir in dehydrated seasoning and carrots.
2Stir in 5 cups of chicken broth. bring to a boil, reduce to simmer, and cook about 15 minutes. Add remaining cooked cauliflower florets, 5 cups of cream, ham, Mrs. Dash, salt and pepper, bay leaves, nutmeg, and cinnamon. Heat slowly over medium heat until almost boiling but don't boil. Reduce heat to simmer and cook for 20 minutes on low heat. If mixture starts to boil, reduce heat more.
3Remove bay leaves. Serve in your favorite soup bowl topped with shredded parmesan cheese and Durkee french friend onions. If mixture seems too thick, add more cream to thin, along with a little salt, and heat well. Serve with toasted English muffins or breadsticks to dip in the soup.