Steamed Brain (Cauliflower) with Cheese Sauce

Author: Canadian Living

The cauliflower is tender enough to scoop with a spoon.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2005

Ingredients

  • 1 cauliflower (about 2 lb/1 kg)
  • pinch paprika
Cheese sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cup milk warmed
  • 1 cup shredded old Cheddar cheese
  • 1/4 teaspoon each salt and pepper

Method

Cheese sauce: In saucepan, melt butter over medium heat; cook flour, stirring, just until slightly darkened, about 2 minutes. Whisk in milk and bring to boil; reduce heat to medium-low and cook, stirring, until thick enough to coat back of spoon, about 5 minutes. Remove from heat; stir in cheese, salt and pepper. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours. Add 1/2 cup/125 mL hot water when reheating.)

Meanwhile, remove leaves from cauliflower; trim stem so cauliflower sits flat. Place in steamer over boiling water; cover and steam until tender, about 15 minutes.

Transfer cauliflower to foil-lined rimmed baking sheet. Pour 1/4 cup (50 mL) of the hot cheese sauce over top; sprinkle with paprika. Broil until bubbly and browned, about 2 minutes. Transfer to serving plate. Serve with remaining cheese sauce.

Nutritional facts <b>Per serving:</b> about

  • Sodium 241 mg
  • Protein 7 g
  • Calories 152.0
  • Total fat 10 g
  • Cholesterol 32 mg
  • Saturated fat 6 g
  • Total carbohydrate 9 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 75.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steamed Brain (Cauliflower) with Cheese Sauce

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