Yield: 1 1/2 to 2-q
| Measure | Ingredient |
|---|---|
| 2 \N | Frozen cauliflower or |
| 1 \N | Fresh cauliflower; separated |
| 2 cups | Water |
| ½ cup | Onion; chopped |
| ⅓ cup | Margarine or butter |
| ½ cup | Flour; unsifted |
| 2 cups | Milk |
| 2 \N | Instant chicken flavor bouillon or |
| 2 \N | Cheddar cheese; shredded |
| ⅛ \N | Ground nutmeg |
| \N \N | Chopped onion or parsley |
In medium saucepan, cook cauliflower in 1 cup water until tender. Reserve 1 cup cooked flowerets. In blender or food processor, blend remaining cauliflower and liquid; set aside. In large heavy saucepan, cook onion in margarine until tender; stir in flour. Gradually add remaining 1 cup of water, milk , and bouillon, stirring until well blended and thickened. Add cheese, pureed cauliflower, reserved flowerets and nutmeg; cook and stir until cheese melts and mixture is hot ( do not boil). Serve garnished with green onion. Refrigerate leftovers.
Posted to Bakery-Shoppe Digest V1 #411 by Skeeter <prissb@...> on Nov 23, 1997