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
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.