Put the cauliflower in a small saucepan with enough water to cover it. Cook over medium heat until tender, 5 to 10 minutes. Drain.

Melt the butter in a large pot over medium heat. Add the onion, garlic and Worcestershire sauce. Stir occasionally and cook until the onion is tender and translucent. Add the Newcastle Brown Ale and bring it to a boil. Add the chicken broth and let it come back to a boil before stirring in the cauliflower.

Combine the cornstarch and three TBSP of water in a small bowl. Let dissolve and set aside. Stir in the cheddar and half and half into the soup until the cheese is melted. Add the cornstarch mixture and continue stirring until the soup thickens. Serve with croutons.

 Recipe Source: Bryce Eddings, About.com Guide