2 TBS margarine or butter
1 medium onion, chopped
1/4 c all-purpose flour
1/2 t salt
2 c milk
1 can chicken broth
1 head cauliflower cut into small pieces
Optional
1 t Dijon mustard
1 c shredded cheddar cheese
1 c pepper jack cheese
STEP ONE: melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally
STEP TWO: Stir in flour and salt; stirring frequently for 2 minutes.
STEP THREE: gradually stir in milk, chicken broth and 1.5 cups of water; add cauliflower and heat to boiling over on high heat.
STEP FOUR: simmer for 10+ minutes covered until cauliflower is soft
STEP FIVE: blend mixture in food processor in batches until all is very smooth.
At this point I cool it off in the fridge over night and freeze for later
STEP SIX: return cauliflower mixture to saucepan; heat over medium heat until hot, stir occasionally.
STEP SEVEN: remove saucepan from heat; stir in mustard and 1.5 or so cups of the cheese (save the rest to serve on top later)
