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Categories:Viewed: 78 - Published at: 9 years ago
Ingredients
- medium size cauliflower, separated into small flowerets or 2 (10 oz.) pkg. frozen cauliflower
- 2 c. milk
- 1/4 c. butter
- 1/4 tsp. nutmeg
- 1/2 c. flour
- fresh parsley, chopped
- 2 c. water
- 2 c. shredded mild or sharp cheese
- 1/2 c. chopped onion
- 2 Tbsp. chicken bouillon or 6 cubes
Method
- Cook cauliflower in 1 cup water until tender; drain, reserving liquid.
- Blend cauliflower and reserved liquid until smooth.
- Saute onion in butter in saucepan until tender; stir in flour.
- Gradually add remaining cup of water and the bouillon, stirring until well blended.
- Heat; stir while thickening.
- Stir in blended cauliflower and shredded cheese.
- Cook until cheese melts.
- Add milk and nutmeg.
- Heat through; garnish with parsley.
- Makes 6 to 8 cups.
