1/2 head cauliflower, separated into floweretts and cut into 1/2 inch pieces
2 tbsp. butter
1 1/4 c. water
2/3 c. pasteurized process cheese spread
1/2 c. Half and Half
1 tsp. instant chicken bouillon
Dash of ground nutmeg
Dash of ground allspice
1/3 c. dry white wine (optional)
1/2 sm. green pepper, finely chopped (about 1/4 c.)
Paprika

Cook and stir cauliflower in butter in a 3 quart saucepan over low heat until crisp-tender, about 6 minutes.

Stir in water, cheese, Half and Half, instant bouillon, nutmeg, and allspice. Heat to boiling over medium heat, stirring constantly. Stir in wine; heat about 2 minutes. Sprinkle green pepper and paprika over soup. Makes about 6 servings.