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CHEESEY CAULIFLOWER BAGELS

VEGETARIAN VERSION: substitute vegetable broth for chicken broth and omit ham.

3 cups cauliflower, cut into 1" pieces
1 cup water
2 Tbsp powdered chicken broth
(or I can chicken broth)
2 oz. Grated sharp cheddar: 2% low fat
2 Tbsp. Powdered cheddar cheese
3 oz deli ham slices cut in 1/2" squares

12 oz fat free half-n-half
2 Tbsp dry butter buds
1/4 tsp Worchestershire sauce
Dash or two of hot pepper sauce
2 Tbsp cornstarch dissolved in 2Tbsp water
20 grape tomatoes cut in half & salted
2 oz pre grated Mexican blend cheese

1. Put cauliflower, water and chicken broth powder in large sauce pan. Cover and simmer until tender about 7 - 10 minutes. If you use a can of chicken broth don't cover the pan…..you want about half of the broth to boil away to concentrate flavor.
2. Add half-n-half, both Cheddar cheeses, butter buds, tobasco and Worchestershire. Stir to mix and dissolve. Heat over medium heat, and add ham. When very hot add the cornstarch to thicken (it should not be "soupy"), and simmer 2 minutes.
3. Toast bagels, put on plate. Top with sauce, then tomato halves, then grated Mexican cheese.
In our house this serves two. It makes a VERY LARGE meal. You may wish to make four servings out of this recipe if you are not a big eater.

For a nice light dessert to go with this recipe try my FROZEN FRUIT DESSERT.

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