Steamed Brain (Cauliflower) with Cheese Sauce
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 152152 cal |
| pro | 7 g7g pro |
| total fat | 10 g10g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 9 g9g carb |
| fibre | 3 g3g fibre |
| chol | 32 mg32mg chol |
| sodium | 241 mg241mg sodium |
| % RDI: | - |
| calcium | 1616 calcium |
| iron | 44 iron |
| vit A | 1010 vit A |
| vit C | 7575 vit C |
| folate | 2424 folate |
The cauliflower is tender enough to scoop with a spoon.
Ingredients
- 1 large head cauliflower , (about 2 lb/1 kg)1 large head cauliflower, (about 2 lb/1 kg)
- paprika Pinch paprika
- Cheese sauce:
- 3 tbsp butter 3 tbsp butter
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 1-1/2 cups milk , warmed1-1/2 cups milk, warmed
- 1 cup shredded old Cheddar cheese 1 cup shredded old cheddar cheese
- 1/4 tsp each salt and pepper 1/4 tsp each salt and pepper
Preparation
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.
Source : Canadian Living Magazine: November 2005
- Keywords : Sides; Vegetarian; Boil; Halloween; Cauliflower; Cheddar cheese; Milk;
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