1 medium head cauliflower, broken into small pieces
1/4 c. chopped onions
1/4 c. butter
1/4 c. flour
3 c. chicken broth
2 c. milk
1 tsp. Worcestershire sauce
4 oz. shredded sharp cheese
snipped chives

Cook cauliflower in saltwater 10 to 15 minutes; drain. In saucepan, cook onion in butter until tender. Blend in flour. Add chicken broth, milk and Worcestershire sauce. Cook until slightly thickened. Add cauliflower. Bring to boil; add cheese. Sprinkle chives over each serving.