1 Head fresh cauliflower, chopped
2 cups water, 3 tbsp. chicken base
1/4 c. chopped onion (1 rounded tbsp. dried minced)
4 tbsp butter
1/4 c. flour
1c. heavy cream, and 1 c. milk or 2 c. light cream
1 teas. season salt
1/4 teas. nutmeg
1 1/2 c grated cheddar
In large pot cook cauliflower and onion in chicken broth. In separate pan melt butter, and flour to make roux; slowly add cream and milk. Stir and cook until tickets. Add salt and nutmeg, set aside.
When cauliflower is tender, blend with a hand blender or put in a regular blender a little at a time and puree cauliflower and broth.
Combine cauliflower puree and cream sauce back in pan, add cheese and stir until combined.
Serve.
2 cups water, 3 tbsp. chicken base
1/4 c. chopped onion (1 rounded tbsp. dried minced)
4 tbsp butter
1/4 c. flour
1c. heavy cream, and 1 c. milk or 2 c. light cream
1 teas. season salt
1/4 teas. nutmeg
1 1/2 c grated cheddar
In large pot cook cauliflower and onion in chicken broth. In separate pan melt butter, and flour to make roux; slowly add cream and milk. Stir and cook until tickets. Add salt and nutmeg, set aside.
When cauliflower is tender, blend with a hand blender or put in a regular blender a little at a time and puree cauliflower and broth.
Combine cauliflower puree and cream sauce back in pan, add cheese and stir until combined.
Serve.
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