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3 Tblsp butter	1 1/2 cups water
1 medium onion, chopped	1 can chicken broth
1/4 cup flour	2 1/2 lb. cauliflower
1/2 tsp salt	1 tsp Dijon mustard
1 c half and half	1 1/2 c shredded sharp cheddar cheese
1 cup milk	1/2 c shredded pepper jack cheese

Saute onion in butter until golden; add flour and stir to make a roux. Slowly add half and half along with milk, stirring constantly. Gradually add water and broth; stir. Add chopped cauliflower and heat to a boil. Reduce heat and simmer until cauliflower is tender (about 15 minutes). Blend in blender (or immersible mixer) until smooth. Return to saucepan and heat, stirring occasionally. Stir in mustard and cheese until cheese is melted. Garnish with a little cheese.