Ingredients
1 medium head cauliflower, broken into florets
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 chicken bouillon cube
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded cheddar cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon each cayenne pepper, curry powder and white pepper
Minced fresh parsley, optional
Directions
1. In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender.
2. 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.
Forgot the last 30 minutes of boiling lollll
Uh it's pretty damn tasty though
Did not blend (this recipe does not call for it anyway)
Shelley's feedback: "I wish it was thicker"
Try remembering to boil and blend next time.