1 med. head cauliflower, broken into buds
1/2 c. chopped onion
4 tbsp. butter
1/4 c. flour
3 c. chicken broth, use cubes
2 c. milk
1 tsp. Worcestershire sauce
4 oz. sharp cheese, shredded
Snipped chives

Cook cauliflower buds covered in small amount of boiling salted water for 10 to 15 minutes or until tender. Drain and coarsely chop.

In large saucepan cook onion in butter until tender, but not brown. Blend in flour; add broth, milk, and Worcestershire sauce. Cook and stir until mixture thickens slightly, add cauliflower. Bring to boil, stir in cheese. Sprinkle with chives when served.