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martes, 3 de enero de 2012

Cauliflower with Cheese Sauce (6 servings)

1 medium size, firm white cauliflower (about 2 lb)
boiling water
2 tbsp butter or margarine
2 tbsp fluor
1/8 tsp salt
1 1/4 cups milk
6 tbsp grated sharp Cheddar cheese
1 tbsp grated Parmesan cheese
dash nutmeg

Wash cauliflower, removing outer leaves.  With sharp knife, cut a cross 1/2 in deep in base of stalk.  Place cauliflower, stem end down, in large kettle.  Add boiling water to measure 3 or 4 inches deep.  Boil, covered, 20 minutes, or until tender.
Meanwhile, make sauce; in medium saucepan, melt butter.  Remove from heat; stir in fluor and salt; then gradually stir in milk.  Bring to boiling, stirring; reduce heat and simmer 5 minutes; add 3 tbsp cheddar and the parmesan cheese; stir until melted.  Keep sauce warm over hot water until serving time.
Drain cauliflower; put in a heatproof serving dish; pour sauce over the top.  Sprinkle with nutmeg and remaining 3 tbsp Cheddar. (Drain excess water from cauliflower).

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