2 (10 oz.) pkgs. frozen cauliflower
2 c. water
1/4 c. chopped onion
1/4 c. butter
1/2 c. flour
6 chicken-flavor bouillon cubes
2 c. (8 oz.) shredded mild cheddar cheese
2 c. milk
1/8-1/4 tsp. ground nutmeg

In medium saucepan cook cauliflower in 1 cup water until tender. Drain, reserving liquid. Reserve 1 cup cauliflower. In food processor or blender, blend remaining cauliflower and reserved liquid. Set aside.

In large heavy saucepan, cook onion in butter until tender and stir in flour. Gradually add remaining 1 cup water and bouillon, stirring until well-blended and thickened. Stir in mashed cauliflower, reserved flowerets and cheese. Cook until cheese melts. Add milk and nutmeg; heat through. Makes about 1 1/2 quarts.