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Ingredients
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1 head cauliflower, cut into small pieces
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2 (14 1/2 ounce) cans reduced-sodium chicken broth
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1/2 cup chopped onion
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1/2 cup butter
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1/2 cup flour, about
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1/4 teaspoon fresh ground black pepper, more to taste
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2 cups milk
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1 -2 tablespoon instant chicken bouillon granules
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3 -4 cups shredded sharp cheddar cheese (12-16 oz)
Instructions
- In a large saucepan.
- simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.
- Saute onions in melted butter until soft.
- Season with pepper, add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly.
- Add flour mixture to cauliflower and chicken broth, and stir carefully so that cauliflower doesn't break up.
- Add milk and bouillon granules.
- Increase heat, and cook until thickened and starting to boil.
- Reduce, heat, and add cheese by handfuls, mixing between each addition, stirring until melted and combined.
- Do not allow to boil after adding cheese.