Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons butter
  • 1 onion, chopped
  • 1/2 cup flour
  • Salt and pepper to taste
  • 2 cups half and half
  • 1 1/2 cups water
  • 1 (14.5 oz) can chicken broth
  • 2.5 lbs cauliflower, chopped
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup pepper jack cheese, shredded

Instruction

  • In a large saucepan, melt butter and sauté onion for 8 minutes, or until golden brown.
  • Whisk in flour to make a roux. Stir in half and half a little bit at a time until combined, followed by water and chicken broth. Add cauliflower to the roux, and heat until boiling.
  • Reduce heat and simmer until cauliflower is tender; about 15 minutes
  • Pour the cauliflower roux mix into the blender, blend until smooth. You may want to remove the center part of the blender to let steam escape.
  • Once smooth, return mixture to saucepan and reheat over medium-high, stirring occasionally. When heated thoroughly, stir in salt and pepper, Dijon, and cheeses until melted. Serve up hot with a garnish of sour cream and parsley, if desired.