The cauliflower is tender enough to scoop with a spoon.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2005
Ingredients
Cheese sauce:
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
- Folate 24.0
- Calcium 16.0
- Vitamin A 10.0
- Vitamin C 75.0
