Tuesday, March 29, 2011
Tuesday, March 15, 2011
2 medium heads cauliflower florets, chopped about 1 inch squareFor Sauce
1 cup heavy cream
4 oz cheddar cheese, shredded (about 1 cup)
1 tablespoon grainy mustard
pinch cayenne pepper
salt and ground black pepper
Fit a large saucepan with a steamer basket. Fill the pan with enough water to reach just below the bottom of the basket. Bring the water to a boil over high heat and add the florets to the basket. Reduce the heat to medium, cover, and steam until the cauliflower is tender but firm, about 7 minutes.
Place the cream in a small saucepan and bring to a bare simmer over medium heat. When the cream is steaming and just starting to boil around the edges of the pan, turn off the heat and add the cheese, mustard, and cayenne. Whisk together until smooth. Season to taste with salt and pepper. Toss the cauliflower gently with the cheese sauce in a serving bowl. Adjust the seasoning and serve immediately.
Note: This is yummy, and tho not low-cal, my kids eat lots of cauliflower when I make it!