Take 2 cups water and 5 bouillon cubes. Put on stove and heat until cubes are dissolved. Put in blender about 1/2 head cauliflower. Add finely chopped and drained cauliflower to broth and simmer for about 10 minutes. Make a white sauce of 1 quart milk and 4 tablespoons flour, rolling measure. When thick, add about 1/2 pound Velveeta cheese. When cheese is melted, add to broth. Can also use broccoli or broccoli and cauliflower. P.S. I use my frozen cauliflower, which has been blanched a bit (about 1/2 quart). Usually I make double portion and use 1 quart frozen cauliflower. If using fresh cauliflower, blanch a bit, but not too long. Posted to recipelu-digest by "Diane Geary" on Feb 6, 1998