16 oz. pkg. frozen cauliflower florets
1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can condensed cream of broccoli soup
1/4 c. cold water
1/8 tsp. white pepper
1 c. milk or light cream
2 tbsp. cornstarch
2 c. fully cooked diced ham

In large covered saucepan, cook cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. Set aside. In bowl, gradually add milk to soup; mix well. Slowly blend cold water into cornstarch and white pepper and stir into soup mixture. Pour soup mixture over cauliflower. Cook and stir until thickened and bubbly. Stir in ham and simmer until hot, about 10 minutes. Garnish with sliced green onion with tops, if desired. Serves 5 or 6.