Wednesday, August 26, 2009
1 head cauliflower, rinsed and cut into large chunks
1 can chicken broth
Combine above 2 items into a pot and bring to a slow boil. Cover with lid and cook on medium high for 10 minutes or until cauliflower is tender.
In a small bowl combine:
2 T. butter, melted
2 T. flour
Once cauliflower is tender, mash with a potato masher to desired chunk consistency. Stir roux into chicken broth/cauliflower mixture.
Slowly add 4 c. 1/2 and 1/2 milk.
Add salt and pepper to taste.
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