Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Cauliflower in Cheese Sauce
Serves 4
- 1 1-pound head cauliflower, broken into flowerets (2 cups)
- 1 tbsp margarine OR butter
- 1 tbsp all-purpose flour
- 1/2 cup milk
- 1/2 cup shredded American cheese
- 1 4-ounce can sliced mushrooms, drained
- pepper
In a small saucepan cook cauliflower, covered, in a small amount of boiling water for 8 to 10 minutes of till crisp-tender. Drain; remove from pan.
In the same pan melt margarine or butter. Stir in flour and dash pepper. Add milk all at once. Cook and stir till bubbly. Stir in cheese till melted. Add cauliflower and mushrooms; heat through.
- Microwave instructions
In a 1-1/2-quart casserole micro-cook cauliflower and 2 tablespoons water, covered, on 100% power (high) for 7 to 10 minutes or till crisp-tender; stir once. Drain; remove from cassarole. In the same cassarole cook margarine or butter on high for 35 to 40 seconds or till melted. Stir in flour and dash pepper. Stir in milk. Cook, uncovered, on high 3 to 5 minutes or till thickened and bubbly, stirring every minute till sauce start to thicken, then every 30 seconds. Cook on high 30 seconds more. Stir in cheese till melted. Add cauliflower and mushrooms. Cook on high 1 minute more
NOTE: Cauliflower may also be steamed in a steamer for 5 to 8 minutes. This retains better flavor and more of the vitamins. For the sauce, I prefer to use Cheddar cheese instead of American for a bolder taste, though the sauce in not quite as smooth. Also, use a safe pan for use with a wire whisk to blend in flour into the melted margarine or butter (so the flour does not leave lumps).
