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Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 97
  • Fat:
  • 6 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 18 mg
  • Sodium:
  • 227 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g

Florets with Cheese Sauce

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.

SERVINGS

 8

CATEGORY

 Side Dish

METHOD

 Other stovetop

PREP

 5 min.

COOK

 15 min.

TOTAL

 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.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008