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This recipe for CAULIFLOWER AND CHEESE SAUCE, by , is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 large head of cauliflower
1 tablespoon butter
1 level tablespoon flour
teaspoon ground mustard
pinch nutmeg
to 1 cup milk or half-and-half
1 cup (4 ounces) Cheddar cheese or a Cheddar Jack blend

Separate the cauliflower into small florets and put in a steaming basket over about 1/2 inch of simmering water. Cover and let the cauliflower steam for about 5 to 8 minutes, until crisp-tender or tender, depending on how you like it.
Meanwhile, prepare the cheese sauce.
Melt the butter in a saucepan over medium heat. Add the flour, ground mustard, and nutmeg and cook, whisking or stirring constantly, for about 1 1/2 to 2 minutes.
Gradually whisk in 3/4 cup of the milk or half-and-half and continue cooking, stirring constantly, until thickened.
Stir in the shredded cheese and continue cooking, stirring, until the cheese has melted.
Thin the sauce with a tablespoon or two of milk, if desired.
Add salt and freshly ground black pepper, to taste.
Makes 1 1/4 cups of sauce.

Serve the cauliflower and pass the sauce separately.




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