1 (10 oz.) pkg. frozen cauliflower
1 tsp. instant chicken bouillon granules
1 c. milk (approximately)
1/4 tsp. dried basil, crushed
Dash pepper
1/4 c. shredded Swiss cheese (1 oz.)
1 tbsp. snipped parsley

Cook cauliflower, covered, in a small amount of boiling water along with chicken bouillon granules for 10 minutes, or until tender. Drain, reserving liquid. Add milk to the liquid until it measures 1 1/3 cups.

In blender, combine cauliflower, milk mixture, basil and pepper. Cover and blend until smooth. Return to saucepan. Stir in cheese and parsley. Blend until cheese is melted, and mixture is heated through. Makes 2 1/2 cups sauce.

Can be served over noodles or add cooked shrimp and serve on a bed of rice.