Monday, March 03, 2008
An old favorite
--Cauliflower with Cheese Sauce
Cauliflower with Cheese Sauce
Big Kitchen Instruction Book Copyright 1998
1 head cauliflower
2 tablespoons butter
2 tablespoons flour
1 cup milk I used 1% milk
½ teaspoon salt
¾ cup (3 ounces) shredded Cheddar cheese I used Cabot's 50% Cheddar
Separate cauliflower into florets. Then make cheese sauce: Melt butter in a medium saucepan and whisk in flour. Cooke and stir over medium heat for 3-5 minutes, and slowly add milk. Cook and stir until thickened. Add salt and cheese. Reduce heat and stir until cheese is melted. While cheese is melting, steam cauliflower for 5-7 minutes, or until tender. Place cauliflower in a serving dish and spoon sauce over it.
This is something we had quite often when I was growing up but my mom would just put cheese on the cauliflower. I can remember making it with a white sauce when I started getting into cooking. I must have seen it on a PBS cooking show because that was my only source of cooking information besides a few cookbooks around the house. It's still a favorite of mine so I don't know why I don't make it more often.
I garnished this with a sprinkling of paprika. Paprika was the only garnish my mother used. It was only a garnish. I don't recall it being used to actually flavor a dish, well besides roast chicken. But it was sprinkled on top of baked potatoes topped with a slice of cheese, potato salad and anything else that needed a splash of color. I don't remember if she used it on this cauliflower but it seemed like a good idea.
I almost forgot that this is perfect for Sweetnick's ARF/5-A-Day Tuesdays. Cauliflower is as healthy as it ever was, very high in Vitamin C of all things.
Blast From The Past: Memphis-Style Pork Chops from November 2006. I had to change my plan to make Baked Pork Chops since I didn't have time last night. I had to use ketchup instead of chili sauce in to make the sauce but it still turned out well.
Question of the Day: Is anybody there??? I didn't get a one comment yesterday which is unusual.