With a bit of heat from the Monterey Jack cheese with hot peppers, this sauce is delicious with mellow cauliflower and broccoli
Prep. Time 15 mins
Cooking Time 12 mins
Yields 6 servings
What You Need
1 tbsp (14.2 g) butter
1/2 small onion, finely chopped
1/4 cup (33 g) all-purpose flour
2 cups (500 ml) milk, heated
6 cups (525 g) cauliflower, cut in pieces
1 cup (112 g) shredded jalapeno-flavoured Canadian Monterey Jack or Canadian Havarti cheese
1/2 tsp (2 ml) salt
1 tbsp (15 ml) chopped fresh chives
In saucepan, melt butter over medium heat; cook onion, stirring for 3 min or until softened. Sprinkle with flour; cook, stirring for 1 min. Gradually stir in milk; bring to simmer, stirring constantly. Simmer, stirring for 5 min or until thickened. Do not boil.
Meanwhile, in large pot of boiling salted water, cook cauliflower for 5 min or until tender. Drain well.
Remove saucepan from heat; stir in cheese and salt. Stir until cheese is melted. Pour over cauliflower to serve. Sprinkle with chives.
Frozen cauliflower can be substituted or you can try one of the many frozen vegetables mixtures, just cook until heated through.
For the Adventurous: For a smoky Tex-Mex flavour, in addition to the flavoured cheese, mince 1 chipotle pepper in adobo sauce and add to sauce with cheese or stir in 1 tbsp (15 mL) smoky chipotle barbecue sauce.
Healthy Eating Tip: Perfect Partners: Pair up foods from the Vegetables & Fruit food group with the Milk Products food group as in this recipe. Many Canadians don't get enough of these 2 food groups.