Cheesy Cauliflower Bagels
A recipe from the Sneaky Kitchen
3 cups cauliflower, cut into 1" pieces
2 cups chicken broth
2 oz. shredded sharp cheddar, 2% low fat
2 Tbsp. powdered cheddar cheese (if available)
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. Worcestershire sauce
Dash or two of hot pepper sauce
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
20 grape tomatoes cut in half & salted
2 oz, shredded Mexican blend cheese

Put cauliflower & broth in a lg. sauce pan. Cook uncovered until tender (about 7 - 10 min.).  About half of the broth should be boiled away to concentrate flavor. Do not overcook cauliflower.

Add half-n-half, both Cheddar cheeses, butter buds, Tabasco & Worcestershire. Stir to mix & dissolve. Heat over med. heat & add ham. When very hot add the dissolved cornstarch to thicken (it should not be "soupy"), & simmer 2 minutes.

Toast bagels, & put on a plate. Top with sauce, then tomato halves, then grated Mexican cheese.