Cook cauliflower in chicken stock until tender. Do not drain. Cool abit. Run through blender to desired texture. Set aside.
Melt butter in saucepan. Add onion and saute until limp. Do notbrown.
Mix in flour, salt and pepper. Add milk. Heat and stir until it boilsand thickens.
Add cheese and cauliflower mixture. Stir to heat and melt cheese.
Garnish with buttered bread crumbs. Makes 5 cups.