Steamed broccoli and cauliflower is folded into a thick white cheddar cream sauce that is so delicious, everyone will want more!
Cauliflower and Broccoli in Cream Sauce
Ingredients Makes: 6 servings
2 cups broccoli, cut into small florets
2 cups cauliflower, cut into small florets
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1/4 tsp mustard powder
1/4 tsp sea salt
black pepper to taste
1 cup milk
1/2 cup white cheddar cheese, shredded
Steam vegetables. Clean the broccoli and cauliflower and then cut into small florets. In a medium to large saucepan add a cup of water and a steaming basket. Transfer the vegetables to the steaming basket and turn the element to high. Steam the vegetables for 4 to 5 minutes over high heat or until tender-crisp.
Make cheese sauce. In a small bowl combine the flour, mustard powder, sea salt and black pepper, then set aside. Grate 1/2 cup of white cheddar cheese and set aside.
In a saucepan over medium heat, melt the butter. Stir in the flour mixture until well mixed then slowly pour in the milk 1/4 cup at a time until well blended and thickened. When all the milk is added and the sauce is thick and bubbly, stir in the grated cheese.
Add sauce to vegetables or vegetables to the sauce. Transfer the steamed vegetables to a plate and pour the sauce on top ~or~ transfer the vegetables to the saucepan and gently fold the vegetables into the creamy sauce before serving; the option is yours. Serve immediately and enjoy.
Recipe shared by: J. Marshall
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