1 sm. cauliflower (1 1/2 lbs.)
1/4 tsp. thyme (leaf or crushed)
1 sm. onion
2 c. chicken broth
2 tbsp. butter
1 tbsp. flour
1 tsp. salt
Dash mace or nutmeg
Dash of white pepper
2 c. half and half
1/2 c. shredded Velveeta cheese

Cut cauliflower and separate flowerets. Combine onion, thyme, chicken broth and cauliflower and bring to a boil. Simmer partly covered until cauliflower is tender, about 10 minutes.

Reserve 1/3 cup cauliflower. Puree remaining cauliflower mixture in blender. In a saucepan, melt butter, stir in flour, salt, nutmeg and pepper. Cook until bubbly. Remove from heat and slowly mix in half and half. Cook, stirring constantly until it boils. Then add puree and cheese; heat, stirring until cheese melts. Stir in remainder of cauliflower and heat together for 3 minutes.