READY IN: 25 MIN
SERVES 4-6
INGREDIENTS:
1 Large Broccoli or Cauliflower Head (or 1/2 of each if you wish to combine)
2-3 (8oz) bags of shredded Cheddar (white, yellow or both)
1 teaspoon of Dijon or English mustard
1 large heaped tablespoon of Flour
1/2 stick of Butter (salted preferred)
1-2 cups of Milk
DIRECTIONS:
~ Cut the Broccoli/Cauliflower into Florets (or optional close to Florets leaving some stem) and discard remaining stems and leaves.
~ In a large pot steam the vegetables in water until they are crisp tender (about 6-8 min Cauliflower takes 2 min longer) and drain immediately after testing completion
~ make sure all your cheese sauce ingredients are out opened and easy to grab
~ In a medium pot melt the butter and flour into a paste but stirring with a wooden spoon and begin to gradually add milk (Never stop the stirring during this process!)
~ As the past melts into the milk simultaneously add the shredded cheese and milk as necessary until you achieve the texture you like (all the while stirring hasn't really stopped)
~ finally add the mustard by stirring it in, it adds excellent flavour (I add more sometimes)
FINALLY:
You can chooses to pour the sauce over the vegetables and bake them further in the oven
OR
If you don't wish to bake you can use my favourite method as I Love them crisp tender. You can leave them separate if you are not ready to serve yet so you are able to re-heat the sauce when you are serving and pour over just before sitting down.
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