1 med. head cauliflower, separated into flowerets
1/4 c. butter
1 sm. onion, chopped
2 tbsp. flour
3 chicken bouillon cubes, dissolved in reserved liquid (add water if necessary)
2 c. light cream or milk
1 tsp. Worcestershire sauce
1 c. cheddar cheese, grated
Chopped chives

Simmer cauliflower in water to cover until done, about 15 minutes. Drain, reserving liquid. Melt butter in 4 quart pan, stir in onions and cook until soft. Add flour gradually. Stir in bouillon, cream, Worcestershire sauce and salt. Add cauliflower. Bring to a boil; remove from heat. Stir in cheese until it melts. Serve hot sprinkled with chives.