- 4
- 8 mins
- 16 mins
Ingredients
- 1 large head of cauliflower
- 1 tablespoon butter
- 1 level tablespoon flour
- 1/2 teaspoon ground mustard
- pinch nutmeg
- 3/4 to 1 cup milk or half-and-half
- 1 cup (4 ounces) Cheddar cheese or a Cheddar Jack blend
- salt and freshly ground black pepper, to taste
Preparation
Step 1
Preparation
Separate the cauliflower into small florets and put in a steaming basket over about 1/2 inch of simmering water. Cover and let the cauliflower steam for about 5 to 8 minutes, until crisp-tender or tender, depending on how you like it.
Meanwhile, prepare the cheese sauce.
Melt the butter in a saucepan over medium heat. Add the flour, ground mustard, and nutmeg and cook, whisking or stirring constantly, for about 1 1/2 to 2 minutes.
Gradually whisk in 3/4 cup of the milk or half-and-half and continue cooking, stirring constantly, until thickened.
Stir in the shredded cheese and continue cooking, stirring, until the cheese has melted.
Thin the sauce with a tablespoon or two of milk, if desired.
Add salt and freshly ground black pepper, to taste.
Makes 1 1/4 cups of sauce.
Serve the cauliflower and pass the sauce separately.
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