Ingredients
1 medium head cauliflower, broken into florets1 medium onion, chopped1 can (14-1/2 ounces) chicken broth1 chicken bouillon cube2 tablespoons butter2 tablespoons all-purpose flour3 cups whole milk2 cups shredded cheddar cheese1 tablespoon dried parsley flakes1 teaspoon salt1/4 teaspoon ground nutmeg1/8 teaspoon each cayenne pepper, curry powder and white pepper Minced fresh parsley, optional
Preparation
In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender.
Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
