1 medium cauliflower, divided into flowers
1 medium carrot, chopped
1/4 cup chopped celery
2-1 / 2 cup water
2 tsp chicken or 1 cubic vegetable stock
3 tablespoons butter
3 tablespoons multi-purpose flour
3/4 teaspoon salt
1/8 teaspoons pepper
2 cups 2% milk
1 cup (4 ounces) cheddar cheese sliced
into 1/2 teaspoon chili sauce, optional
1. In a large bowl, mix cauliflower, carrots, celery, water and broth. Bring to a boil. Reduce heat, cover and simmer for 12-15 minutes, or until vegetables are tender (do not empty).
2. Melt the butter in another large saucepan. Stir the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for two minutes or until thickened. Reduce heat. Stir the cheese until it melts. Add hot pepper sauce if desired. Stir the cauliflower mixture.
Yield: 8 servings (approximately 2 quarts).
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