Cauliflower with Cheese Sauce

This takes some extra work to prepare the cheese sauce, so plan ahead for it. This is also a good way to serve broccoli.

 

SERVES 4

 

Ingredients:

1 head of cauliflower

 

FOR THE CHEESE SAUCE

 

2 tablespoons butter or margarine

2 tablespoons flour

1 cup milk

 

¼ teaspoon Worcestershire sauce

¼ teaspoon Dijon mustard

A pinch of nutmeg

A pinch of cayenne pepper

Salt and freshly ground black pepper

.

1 cup cheddar cheese, shredded

 

. . . . . . . .

 

Instructions: 

▪ Rinse the head of cauliflower and cut it up into bunches of bite-size florets.

 

▪ Insert a steaming rack in a saucepan with a tightly fitting cover. Add water just up to the bottom of the steaming rack, add the cauliflower, and cover it. Set it aside while you make the cheese sauce.

 

▪ Melt the butter or margarine in a sauce pan on low heat. Add the flour and cook, stirring continuously, 3 to 4 minutes; it will be a little frothy. Remove from heat and wait for it to stop bubbling.

 

▪ Stir in the milk, return the pan to medium heat and stir continuously for a few minutes to allow the sauce to thicken.

 

▪ Add the Worcestershire sauce, mustard, nutmeg, cayenne, salt and pepper. Adjust the seasonings to taste. Stir in the cheese. Set aside while the cauliflower cooks.

 

▪ Set the pot with the cauliflower on high heat and check after 5 minutes by poking the tip of a paring knife into a piece; if it goes in easily it is done.

 

▪ Transfer the cauliflower to a serving dish and pour the cheese sauce over it.