Instructions: In medium saucepan, cook cauliflower in 1 cup water until tender. Reserve 1 cup cooked flowerets. In blender or food processor, blend remaining cauliflower and liquid; set aside. In large heavy saucepan, cook onion in margarine until tender; stir in flour. Gradually add remaining 1 cup of water, milk , and bouillon, stirring until well blended and thickened. Add cheese, pureed cauliflower, reserved flowerets and nutmeg; cook and stir until cheese melts and mixture is hot ( do not boil). Serve garnished with green onion. Refrigerate leftovers.

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