Steamed Brain with Cheese Sauce
The cauliflower is tender enough to scoop with a spoon.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 152 |
| pro | 7 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 32 mg |
| sodium | 241 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 4% |
| vit A | 10% |
| vit C | 75% |
| folate | 24% |
-
1 large head cauliflower (about 2 lb/1 kg)
Pinch paprika
Cheese sauce:
3 tbsp (50 mL) butter
3 tbsp (50 mL) all-purpose flour
1-1/2 cups (375 mL) milk, warmed
1 cup (250 mL) shredded old Cheddar cheese
1/4 tsp (1 mL) 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
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