Friday, March 30, 2007

Cauliflower Cheese Sauce

Steam a whole head of cauliflower in the pressure cooker with about 1/2 cup water. Cut off all of the green leaves and much of the stem before cooking. Steam it for about 5 minutes (from the time the pressure cooker starts rocking). While it's cooking, start the cheese sauce.

Melt 3/4 of a square of butter. Take off heat. Add 3 heaping Tbl. flour to make a thick paste. Add milk till it is creamy like gravy (about 1 c.) When your cauliflower has steamed for 5 minutes, run the pressure cooker under cold water, open it up and add water off the cauliflower to the cheese sauce (about 1/4 c.) and put the sauce back on the stove top. Bring it to a boil. As it gets near to boiling it will thicken; add milk as it thickens to keep it the consistency of gravy. As soon as it boils, the consistency will not change, so don't add any more milk. Add grated cheese - about 1-2 c. and salt to taste. Pour over the cauliflower in a serving bowl.


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