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Ingredients
1 Medium head cauliflower, broken in florets
1 Medium onion, chopped
1 (14 1/2 oz) Can chicken broth
1 Chicken bouillon cube
2 Tablespoons butter
2 Tablespoons all-purpose flour
3 Cups milk
8 Ounces shredded cheddar cheese
1 Tablespoon dried parsley flakes
1 Teaspoon salt
1/4 Teaspoon ground nutmeg
1/8 Teaspoon cayenne pepper
1/8 Teaspoon curry powder
1/8 Teaspoon white pepper
Instructions
In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender.
Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2 to 3 minutes longer or until thickened. Reduce heat; add cheese and seasonings.
Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil).