Florets with Cheese Sauce Recipe

4.5 1 2
Florets with Cheese Sauce Recipe
Florets with Cheese Sauce Recipe photo by Taste of Home
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Florets with Cheese Sauce Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
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.
Originally published as Florets with Cheese Sauce in Simple & Delicious November/December 2006, p41

Nutritional Facts

1/2 cup: 97 calories, 6g fat (4g saturated fat), 18mg cholesterol, 227mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Florets with Cheese Sauce in Simple & Delicious November/December 2006, p41

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raegan722 User ID: 4361297 223455
Reviewed Mar. 24, 2015

"Soooo good!"

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