1 lb. fresh cauliflower
8 oz. shredded cheddar cheese
8 oz. butter
1 c. flour, sifted
1 qt. chicken stock
1 qt. half and half
1 tsp. salt
1/4 tsp. white pepper

Clean and cut cauliflower into 1/2 inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2-4 minutes. Add chicken stock, stirring with wire whip and bring to boil. Add cauliflower, cheese, half and half, salt, and pepper. Heat, but do not boil.

CHICKEN STOCK: Use homemade, canned or 4 bouillon cubes dissolved in 1 quart water.