|Chopped walnuts||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Diced raw cauliflower||1 Cup (16 tbs)|
|White pepper||To Taste|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
Melt 1 teaspoon butter in a medium saucepan.
Saute walnuts 3 minutes; set aside.
Melt additional 2 tablespoons butter in pan.
Blend flour into butter.
Simmer until bubbly.
Slowly stir in half and half and milk.
Cook until smooth and slightly thickened, stirring constantly.
Cook 1 minute.
Add salt, pepper and cheese.
Stir gently to melt cheese.
Add wine and sauteed nuts.
Heat to serving temperature but do not boil.
Makes 2 cups.