From the 2003 Milk Calendar
A silicone whisk is a very hand tool when making sauces on the stovetop. With a bit of heat from the Monterey Jack cheese with hot peppers, this sauce is delicious with mellow cauliflower and broccoli. Don't overcook the vegetables, particularly if you are reheating them later.
Course Side Dishes
Prep. Time 20 mins
Cooking Time 20 mins
Yields 12 servings
2 tbsp (30 ml) butter
1 onion, finely chopped
1/2 cup (55 g) all-purpose flour
4 cups (1 l) milk, heated
1 head cauliflower, cut into florets (about 6 cups/1.5 L)
1 stalk broccoli, cut into florets (about 6 cups/1.5 L)
2 cups (225 g]) shredded Canadian Monterey Jack, with hot peppers or
Canadian Havarti cheese
1 tsp (5 ml) salt
2 tbsp (30 ml) chopped fresh chives or
hot red pepper flakes
Bring a large pot of water to boil.
In large saucepan, melt butter over medium heat. Add onion and cook for 3 minutes or until softened. Sprinkle with flour; cook, stirring for 1 minute. Gradually whisk in milk; bring to simmer, whisking constantly. Simmer, for 5 minutes or until thickened. Do not boil.
Meanwhile, add cauliflower and broccoli to salted water, cover, return to a boil and cook 2 to 4 minutes or until tender crisp and a bright colour. Drain well.
Remove saucepan from heat; stir in cheese and salt. Stir until cheese is melted. Pour over cauliflower and broccoli. Toss gently but thoroughly. Sprinkle with chives.
Frozen cauliflower can be substituted or you can try one of the many frozen vegetables mixtures, just cook until heated through.
Cooking Club Tip:
Divide into portions, label with recipe name and date. When ready to serve, cover and microwave 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.