- approximately 1.5 cups steamed cauliflower (best from fresh - half a small head)
- 1/2 cup sharp NY Cheddar cheese - shredded
- 3/4 cup whole milk
- 1/4 cup toasted fresh bread crumbs (or dried, panko, or crushed crackers)
- 1 tbsp butter
- 1 tbsp flour
- pinch of salt
Steam the cauliflower using a steamer insert in a sauce-pan until just tender - about 5 minutes. Remove to bowl to cool, then arrange in small florets in the baking dish.
Melt butter in heavy bottomed sauce pan. Add flour and salt, whisk constantly until mixture turns a light nutty brown color, 2 or 3 minutes. Add 1/2 cup of the milk in slow stream, whisking constantly. Sauce should be slightly thick, but still pourable (roughly a thick chowder consistency). If it becomes to thick, add remaining milk a tablespoon or so at a time. When sauce is at appropriate consistency, whisk in 1/4 cup cheese until incorporated.
Pour sauce over cauliflower. Top with bread crumbs and remaining 1/4 cup cheddar. Bake for 20-30 minutes until sauce is bubbly and top is browned.
Serves 4 WLS friendly portions.
Nutritional information (based on toasted fresh bread crumbs): 133 calories, 9g total fat, 5g saturated fat, 29mg cholesterol, 145mg sodium, 7.2g carbohydrates, 1.1g dietary fiber, 3.2g sugars, 6.2g protein