Total Calories: 461
Wash cauliflower cut into tiny flowerets. Cook in 1 1/2 cups boiling, salted water until barely tender. Drain, reserving liquid set both cauliflower and liquid aside. In medium saucepan melt butter (or margarine). Add onion cook until soft. Blend in flour. Add chicken broth. Cook and stir until mixture comes to boil. Stir in 1 cup liquid drained from cauliflower, half-and-half, Worcestershire sauce, and salt. Add cauliflower. Heat to boiling. Stir in cheese. Serve sprinkled with chopped chives (parsley may be substituted).
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