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Florets with Cheese Sauce

 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.
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional 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.