Cauliflower Cheese Chowder Jan Peterson

1 head cauliflower 2 cups milk

2 or 3 carrots sliced 2 cups water

1/2 cup chopped onion 1 Tbsp. chicken bouillon

1/4 cup flour 1/4 tsp. pepper

2 cups shredded cheese

Cook veggies in water with bouillon until tender. Mash. Stir in flour and milk which has been blended together. Add pepper. Simmer 15 minutes until thickened. Add cheese and continue heating until cheese melts.