Ingredients for Cauliflower With Pimiento Sauce
- 1 medium head cauliflower (approximately 1.5 lbs), cut into large florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1% Low Fat Milk
- Cheddar Cheese
- Pimiento
- Parmesan Cheese
- Dried Onion Flakes
- Salt and pepper to taste
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How to Make Cauliflower With Pimiento Sauce
- Preheat oven to 350°F (175°C).
- Wash the cauliflower thoroughly and cut into large florets. Remove any tough leaves or the base of the cauliflower.
- Bring 1 cup of water to a boil in a medium saucepan. Add cauliflower florets, cover, and cook for 10-12 minutes, or until tender-crisp.
- Drain the cauliflower well and set aside.
- While the cauliflower cooks, prepare the sauce: Melt butter in a separate saucepan over low heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
- Gradually whisk in the milk, ensuring no lumps form.
- Bring the mixture to a simmer over medium heat, stirring frequently, until the sauce thickens to a creamy consistency (about 5-7 minutes).
- Stir in the chopped pimentos, onion, cheddar cheese and Monterey Jack cheese. Cook until the cheeses are melted and the sauce is smooth.
- Season with salt and pepper to taste.
- Gently toss the cooked cauliflower florets in the pimento cheese sauce, ensuring they are well coated.
- Transfer the cauliflower and sauce to an oven-safe dish. Bake for 5-7 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
22g
Fat
30g
Carbs
3g
