Florets with Cheese Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Ingredients:
3 cups fresh cauliflowerets |
3 cups fresh broccoli florets |
2 tablespoons butter |
1 tablespoon king arthur unbleached 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:
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.
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