In a medium saucepan cook the cauliflower florets for 8-10 minutes in a large amount of boiling water or until tender (follow directions if using frozen cauliflower). Set aside 1 cup of cauliflower.
In a food processor or blender combine the remaining cauliflower and 3/4 of chicken broth. Cover and process or blend until smooth; set aside.
In the same saucepan melt butter. Stir in flour, cumin seeds, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
Stir in the reserved cup of cauliflower, blended cauliflower, and the remaining 3/4 cup broth. Cook and stir until heated through. Stir in shredded cheese. If necessary, stir in additional milk to reach desired consistency. Season to taste with additional salt and pepper