1 med. cauliflower, cut into tiny florets
2 c. light cream
1/4 c. butter
2/3 c. chopped onion
2 tbsp. flour
2 c. chicken broth
1 heaping c. grated Cheddar
1/2 tsp. Worcestershire sauce
3/4 tsp. salt
Chopped chives or parsley

Cook cauliflower in salt water (20 minutes). Drain, but reserve 1 cup liquid. Melt butter, add onion, cook until soft. Blend in flour, add broth and cook, stirring, until it boils. Stir in the reserved liquid, cream, Worcestershire sauce and more salt. Add cauliflower and bring back to boil. Stir in cheese and cook until melted. Serve sprinkled with herbs.