From Virginia Wiedemann:   "If you have a package of bagels in your house, try some of of the good stuff below and you'll find that making bagels a main course feature is a great idea."

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 and chicken broth in a large sauce pan.  Cook uncovered until tender (about 7 - 10 minutes).  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 and Worcestershire.  Stir to mix and dissolve.  Heat over medium heat, and add ham.  When very hot, add the dissolved cornstarch to thicken (it should not be "soupy"), and simmer 2 minutes.

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

Serves two for a VERY LARGE meal.  You may wish to make four servings out of this recipe if you are not a big eater.