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Florets with Cheese Sauce Recipe

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Tossed in a homemade cheese sauce, these tender cauliflower and broccoli florets from our Test Kitchen make a tasty topping for the mashed potatoes. But the combination also can be served as a side dish to round out most any meal.

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8 Servings
Prep/Total Time: 20 min.

Ingredients

3 cups fresh cauliflowerets
3 cups fresh broccoli florets
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 cup milk
1 cup (4 ounces) shredded sharp cheddar cheese
4 to 5 drops hot pepper sauce

Directions

Place cauliflower and broccoli in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes or until crisp-tender.
Meanwhile, in another large saucepan, melt butter. Stir in the flour, mustard and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and pepper sauce. Stir until cheese is melted. Add vegetables and toss to coat. Yield: 4 cups.

Nutrition Facts: 1 serving (1/2 cup) equals 97 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 227 mg sodium, 6 g carbohydrate, 2 g fiber, 6 g protein.

Florets with Cheese Sauce published in Simple & Delicious November/December 2006, p41

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