2 (10 oz.) pkg. frozen cauliflower or 1 sm. head fresh cauliflower, separated into sm. flowerets
2 c. water
1/2 c. chopped onion
1/3 c. butter
1/3-1/2 c. unsifted flour
2 c. Borden milk
1 tbsp. Wyler's chicken flavor instant bouillon or 3 chicken flavor bouillon cubes
2 c. (8 oz.) shredded mild Cheddar cheese
1/8-1/4 tsp. ground nutmeg
Chopped green onion or parsley

In medium saucepan, cook cauliflower in 1 cup water until tender. Reserve 1 cup cooked flowerets. In blender or food processor, blend remaining cauliflower and liquid; set aside.

In large heavy saucepan, cook onion in butter until tender; stir in flour. Gradually add remaining 1 cup water, milk and bouillon; cook and stir until well blended and slightly thickened. Add cheese, pureed cauliflower, reserved flowerets and nutmeg; cook and stir until cheese melts and mixture is hot (do not boil). Garnish with green onion. Refrigerate leftovers.