Cauliflower Cheese
Preparation and cooking time: 30 minutes
As this is such a popular dish in England, I decided to use a proper Cheddar for it, Your favorite cheese will work, but maybe not for the bright gold color. The flour in the béchamel helps the cheese to melt into a velvety sauce without getting stringy.
Ingredients:
- 1/3 head cauliflower, 275gr, 9.7oz
- 2 tsp butter, 9.5gr, .34oz
- 2 tsp flour, 6.7gr, .24oz
- 1/4 tsp dry mustard, .4gr, .02oz
- 1/2 cup milk, 120gr, 4.2oz
- 3 tbs shredded cheese, preferably cheddar, 22.gr, .79oz
Instructions:
- Cut cauliflower into pieces, put into a steamer basket in a saucepan with an inch of water.
- Put on medium heat and steam for 10 minutes or just until barely tender.
- Remove from pan and keep warm.
- In same pan, if not too large, or a small saucepan, melt butter.
- Add flour and cook, stirring with a whisk or fork.
- Slowly add milk, stirring constantly until you have a thick sauce.
- Stir in cheese and heat until bubbly.
- Pour over cauliflower and serve immediately.
Note: Can be kept warm in a low oven (250F, 125C) for 10 - 15 minutes.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
