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

Cook cauliflower in boiling salted water; drain, reserving liquid. Melt butter, add onion and cook until tender. Blend in flour; add broth and cook, stirring constantly, until mixture comes to a boil. Stir in 1 cup liquid drained from cauliflower (adding liquid if necessary to equal 1 cup), cream, Worcestershire sauce and salt. Add cauliflower. Heat to boiling. Stir in cheese. Sprinkle with chopped chives or parsley. Serve. Makes 2 quarts.