Cauliflower with Cheese Sauce
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
head |
cauliflower -- cut into florets |
|
3 |
tablespoons |
olive oil |
|
1 |
teaspoon |
kosher salt |
|
Sauce |
||
|
2 |
tablespoons |
unsalted butter |
|
2 |
tablespoons |
all-purpose flour |
|
12 |
ounces |
fat free evaporated milk |
|
8 |
ounces |
low sodium cheddar cheese -- shredded |
|
1 |
teaspoon |
Dijon mustard |
| Heat oven to 450°F. Coat florets with olive oil and salt. Spread into an even layer on baking sheet and bake for 25 minutes turning halfway through. Melt butter in saucepan and add flour. Cook until starting to brown. Add milk and cook until thicken and smooth. Add Dijon and mix thoroughly. Add cheese a little at a time and stir until cheese melts and sauce is smooth. Put roasted cauliflower in a casserole dish and cover with sauce. Return to oven and cook for 10 more minutes. Makes 6 servings. |
| Per Serving: 731 Calories; 23g Fat (67.6% calories from fat); 14g Protein; 11g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 413mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates. |