I got this recipe from Sparky. It's easy and really delicious, even if you don't like cauliflower. Ingredients • 1 medium head cauliflower, broken in florets • 1 medium onion, chopped • 1 can (14-1/2 ounces) chicken broth • 1 chicken bouillon cube • 2 tablespoons butter • 2 tablespoons all-purpose flour • 3 cups milk • 2 cups (8 ounces) shredded cheddar cheese • 1 tablespoon dried parsley flakes • 1 teaspoon salt • 1/4 teaspoon ground nutmeg • 1/8 teaspoon each cayenne pepper, curry powder and white pepper Directions In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender. Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). Yield: 6-8 servings (2 quarts). Sparky Notes: I skipped the parsley flakes. The nutmeg, cinnamon & cayenne are really important. I used 1% milk. I used extra sharp shredded cheddar, but I am heavily into sharp cheese. This tastes better the second day. Next time, I'm doubling the recipe.