1 med. head cauliflower (1 1/2 lbs.)
1 tbsp. butter
1/2 c. chopped onion
2 hot green chile peppers, seeded and diced
2 tbsp. diced sweet red pepper
1 tbsp. plus 1/2 tsp. flour
1 c. milk
1/2 tsp. chicken bouillon granules
1/2 c. (2 oz.) shredded Monterey Jack cheese
1/4 tsp. paprika

Wash cauliflower and break into flowerets. Cook, covered in a small amount of boiling water 5-6 minutes or until crisp tender. Place in serving dish. Coat a medium saucepan with cooking spray, add butter. Cook over medium heat. Add onion, chile pepper and red peppers. Saute until tender. Reduce heat to low. Add flour, stirring well. Cook 1 minute, STIRRING CONSTANTLY.

Gradually add milk and bouillon granules. Cook, stirring constantly, until thick and bubbling. Stir in cheese and paprika. Remove from heat. Stir with a whisk until well blended. Pour sauce over cauliflower.