Cauliflower with Cheese Sauce
If you like, transfer the cheese-coated cauliflower to a broilerproof dish and run it under the broiler for a glazed finish.
  • 1-1/2 cups low-fat (1%) milk
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cayenne pepper
  • 1 cup finely diced red bell pepper
  • 1/3 cup shredded sharp Cheddar cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 scallions, minced
  • 1 teaspoon Dijon mustard
  • 1 head cauliflower, cut into small florets

1. In medium saucepan, whisk milk into flour until no lumps remain. Stir in salt, thyme, and cayenne and cook, stirring constantly, over medium heat for 5 minutes or until sauce is lightly thickened.

2. Stir in Cheddar and Parmesan and cook 1 minute until cheese has melted. Remove from heat and stir in scallions and mustard.

3. Meanwhile, in large pot of boiling water, cook cauliflower 4 minutes until tender. Drain well and transfer to medium bowl. Add cheese sauce, tossing until cauliflower is well coated.

Nutritional Information
Per serving: 147 calories, 5.9g total fat, 3.5g saturated fat, 1.6g monounsaturated fat, 0.3g polyunsaturated fat, 2.9g dietary fiber, 10g protein, 15g carbohydrate, 17mg cholesterol, 544mg sodium.
Good source of: calcium, folate, riboflavin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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