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Ingredients:
1 lg. head fresh cauliflower,
separated into sm. flowerets
2 c. water
1/2 c. onion, chopped
1/4 c. margarine
1/2 c. unsifted flour
2 tbsp. chicken flavor instant
bouillon or 6 chicken bouillon
cubes
2 c. (8 oz.) mild Cheddar cheese,
shredded
2 c. milk
1/8 to 1/4 tsp. ground nutmeg
Parsley, chopped
Paprika
Direction:
In medium saucepan, cook
cauliflower in 1 cup water until tender; drain, reserving
liquid. Reserve 1 cup cauliflower. In blender, blend remaining
cauliflower and reserve liquid. Set aside. In large heavy
saucepan, cook onion in margarine until tender; stir in flour.
Gradually add remaining 1 cup water and bouillon, stirring
until well blended and thickened. Stir in mashed cauliflower,
reserved flowerets and cheese. Cook until cheese melts. Add
milk and nutmeg. Heat over low heat. Serve garnished with
parsley and paprika. Makes about 1 1/2 quarts.
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For
Details about Ingredients , check your nearest American Store
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