| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
c |
Cauliflower flowerets — 1 |
|
md |
Head |
| 2/3 |
c |
Onion — chopped |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 2 |
c |
Chicken broth |
| 2 |
c |
Evaporated skim milk |
| 1/2 |
ts |
Worcestershire sauce |
| 3/4 |
ts |
Salt |
| 1 |
c |
Lowfat cheddar cheese — |
|
|
Shredded |
|
|
Minced fresh chives or |
|
|
Parsley |
INSTRUCTIONS
In a saucepan, cook cauliflower in enough water to cover until tender.
Drain and reserve liquid; set aside. In the same saucepan, saute onion in
butter until tender. Add flour; cook and stir until bubbly. Add broth;
bring to a boil over medium heat. Reduce heat and stir in 1 cup cooking
liquid, cream and Worcestershire sauce. Stir in cauliflower and salt.
Remove from the heat. Add cheese and stir until melted. Sprinkle with
chives or parsley. (If I was making this, I'd cut the butter down.)
Recipe By : MRSBOWLER
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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