Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 cups | Cauliflower flowerets -- 1 |
| medium | Head |
| ⅔ cup | Onion -- chopped |
| ¼ cup | Butter |
| ¼ cup | Flour |
| 2 cups | Chicken broth |
| 2 cups | Evaporated skim milk |
| ½ teaspoon | Worcestershire sauce |
| ¾ teaspoon | Salt |
| 1 cup | Lowfat cheddar cheese -- |
| Shredded | |
| Minced fresh chives or | |
| Parsley |
In a saucepan, cook cauliflower in enough water to cover until tender.
Drain and reserve liquid; set aside. In the same saucepan, saute onion in butter until tender. Add flour; cook and stir until bubbly. Add broth; bring to a boil over medium heat. Reduce heat and stir in 1 cup cooking liquid, cream and Worcestershire sauce. Stir in cauliflower and salt.
Remove from the heat. Add cheese and stir until melted. Sprinkle with chives or parsley. (If I was making this, I'd cut the butter down.) Recipe By : MRSBOWLER
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