Baked Cauliflower in Cheese Sauce
Baked cauliflower in a creamy cheese sauce that doesn't use cream-of-X soup. Note: I have made this with skim milk and lowfat cheese and it works, but you have to cook the sauce longer to get it to thicken.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons butter
- 2 cups milk
- 6 tablespoons flour
- 1/2 teaspoon garlic powder (optional)
- 1 head cauliflower (large)
- 1 pinch hot red pepper flakes
- 1 -2 cup cheese grated (i like cheddar or marble)
- salt and pepper (optional)
- Carbohydrate 13.0131987451344 g
- Cholesterol 18.1677083444565 mg
- Fat 6.44230333717621 g
- Fiber 0.0102000002861023 g
- Protein 2.62070166886153 g
- Saturated Fat 3.92250083563637 g
- Serving Size 1 1 serving(s) (94g)
- Sodium 59.2512500387328 mg
- Sugar 13.0029987448483 g
- Trans Fat 0.57200583370412 g
- Calories 118 calories
Cut cauliflower into bite size pieces and steam until just tender. While it is steaming, melt the butter and add the red pepper flakes and garlic powder (if using). Add the flour and mix until smooth and thickened. Mix in the milk a bit at a time stirring each time until smooth. Cook, stirring constantly, over a medium heat until thick and creamy (this takes awhile). Add 1 cup cheese cheese and stir until melted. Remove sauce from heat and salt and pepper the sauce to taste. Spread the cauliflower in a 9 x 13 pan (or casserole dish). Pour the cheese sauce evenly over the cauliflower and then sprinkle with 1 cup cheese (if desired). Bake at 350 F until cheese is melted.
