Ingredients
1 stick butter
1/2 cup flour
Make a roux in a medium frying pan and set aside. (to make a roux, brown on medium heat while stirring)
3-16 ounce cans of Swanson’s chicken broth
1 head cauliflower (pieces nickel to quarter size)
1 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups cheddar or chedder variety cheeses
1 cup whipping cream
Preparation
Make roux and set aside. Cook cauliflower in broth about 20 minutes or until tender with seasonings. Add cheese; mix well. Add cream last, slowly.
