1 head of Cauliflower
2 cups veggies or chicken stock
¼ cup butter
½ chopped onion
¼ flour
½ tsp salt
¼ tsp pepper
2 cups milk
1 cup grated cheddear cheese
1 cup of croutons (optional)

Cook cauliflower with stock until tender.  Do not drain.  Let cool for 5 – 10 minutes then puree in a blender until nice and smooth.

Melt butter in sauce pan then sauté onions in until limp.  Add flour, salt and pepper and stir until mixed.  Add the milk and stir until it boils and thickens.

Add cauliflower puree and cheese.  Stir until cheese is melted.  Add croutons.  Enjoy!

This entry was posted on Wednesday, January 10th, 2007 at 12:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.