Bacon Cauliflower Salad

1 medium head cauliflower, broken into florets
1 pound sliced bacon, cooked and crumbled
1 cup cubed cheddar cheese
1 cup frozen peas (fresh would be awesome!)
1 medium onion, chopped (optional)
1 cup Miracle Whip
2 to 4 teaspoons sugar

NOTES:
Very good.  Instead of starting from scratch on the bacon, I just used this secret ingredient.  It's very nice to have around for salads, omelets, etc. and since people are using is with a decent amount of restraint, I can justify keeping a package around for random bacon needs.  (You know ... "needs.")

Creamy Cauliflower Soup

1 medium head cauliflower, cut in little flowerets
1/4 c butter
1/2 c chopped onion
2 tbls flour
2 c chicken broth
2 c light cream (or milk)
1/2 tsp Worcestershire sauce
3/4 tsp salt (if necessary - see note)
1 c grated cheddar

Cook cauliflower in boiling water; drain, reserving 1 c liquid.

Melt butter. Add onion and cook until soft. Blend in flour; add broth, and cook, whisking constantly until mixture comes to a boil. Add cauliflower water, cream (milk), Worcestershire sauce and salt. Add cauliflower and heat to scalding. Stir in cheese.

Yield: 2 quarts
Source: Original recipe was from 1972 Farm Journal Cookbook
Notes: Velveeta is a good melty substitute for the cheddar but omit the salt if you use it.