Clean and cut cauliflower into ½-inch pieces. Steam in ½ c. water until tender. Do not drain. Set aside.
Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2-4 minutes.
Add chicken stock stirring with whisk and bring to a boil. Turn heat to low.
Add cauliflower, cheese, half and half, salt and pepper. Heat but do not boil. Makes 8 servings.