Ingredients:
- 1 lg. head fresh cauliflower, separated into sm. flowerets
- 2 c. water
- 1/2 c. onion, chopped
- 1/4 c. margarine
- 1/2 c. unsifted flour
- 2 tbsp. chicken flavor instant bouillon or 6 chicken bouillon cubes
- 2 c. (8 oz.) mild Cheddar cheese, shredded
- 2 c. milk
- 1/8 to 1/4 tsp. ground nutmeg
- Parsley, chopped
- Paprika
Instructions:
In medium saucepan, cook cauliflower in 1 cup water until tender; drain, reserving liquid. Reserve 1 cup
cauliflower. In blender, blend remaining cauliflower and reserve liquid. Set aside. In large heavy saucepan, cook
onion in margarine until tender; stir in flour. Gradually add remaining 1 cup water and bouillon, stirring until well
blended and thickened. Stir in mashed cauliflower, reserved flowerets and cheese. Cook until cheese melts. Add
milk and nutmeg. Heat over low heat. Serve garnished with parsley and paprika. Makes about 1 1/2 quarts.
