1 head cauliflower
1 qt. milk
1/4 lb. Velveeta
1/4 c. flour
1/4 c. butter
1 tbsp. chicken bouillon base

Cook cauliflower until done but firm; save water. Melt butter and chicken bouillon; add flour and mix. Add milk; cook until thickened. Add Velveeta; stir until blended. Add cauliflower and heat through. Add cauliflower water to desired consistency.