In a large dutch oven, melt and brown butter - about 4-5 minutes. Add onion and cook until softened and translucent - about 4-5 minutes. Add flour and stir until browned - about 3-4 minutes. Slowly add milk, stirring constantly. Next add water and broth, stirring constantly. Add chopped cauliflower and bring to a boil. Reduce the heat to low, cover and let simmer until cauliflower is softened- about 10 minutes. Using an immersion blender, blend until the cauliflower is pureed. Add mustard and cheese and stir until blended. Serve immediately, with roasted cauliflower and cheese on top if desired.
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|Serving Size: 1 Serving (465g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 190 (58%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 62.8mg||19 %|
|Sodium 520.6mg||18 %|
|Potassium 748.2mg||20 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 16.9g|
|Protein 15.9g||23 %|
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Calories per serving: 328
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