1 med. head (or 1, 10 oz. box frozen) either cauliflower or broccoli (or both)
1/4 c. butter
1/2 c. chopped onion
2 tbsp. flour
2 c. chicken bouillon
2 c. cream (or half & half)
1/2 tsp. Worcestershire sauce
1 c. grated cheese

Cook cauliflower, drain, saving liquid. Saute onion (and some green pepper, if you wish) in butter until soft. Blend in flour and cook a few minutes until flour/butter roux is bubbly. Remove from heat and add broth, stirring constantly. Replace on heat and stir until mixture comes to a boil. Stir in 1 cup of cauliflower liquid. Add seasonings and cauliflower and heat to boiling. Add cream and cheese. Serve when cheese is melted.