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1 Tbsp. olive oil
2 c. cauliflower florets
1 clove garlic
1/2 c. chicken stock
2 Tbsp. butter
2 Tbsp. flour
3/4 c. milk
1/2 c. grated cheese
salt, pepper to taste
Kids not cuckoo for cauliflower? Try smothering it in cheese sauce. A hit with the vegetable skeptics in our house.
Heat olive oil in a large skillet with a tight-fitting lid. Mince garlic and add to oil. Sauté for 1 minute.
Add cauliflower florets. Sauté 2 minutes. Add chicken stock. Cover.
Simmer over medium low heat 10 minutes, until liquid is mostly absorbed and cauliflower is tender.
Move cauliflower to one side of the pan. In the other side, melt butter. Mix flour in to melted butter and remaining broth.
Slowly add milk, stirring to prevent lumps. Stir into cauliflower.
Add 1/2 c. grated cheese. Continue to cook over low heat until sauce is thickened and cheese is melted.
Submitted by Gretchen Grant
Contributed on: and modified on Thursday May 20th, 2010