| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Swiss |
New, Veglife2 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Head cauliflower; cut into bite-size |
|
|
; pieces |
| 4 |
oz |
Reduced-fat Swiss cheese; or soy equivalent |
| 1 |
tb |
Buffer; margarine, or |
|
|
; vegetable oil |
| 2 |
tb |
Unbleached white flour |
| 2 |
c |
1% milk or lite soy milk |
| 1 |
tb |
Dijon-style mustard |
|
|
Freshly grated nutmeg |
|
|
Salt and pepper |
INSTRUCTIONS
BECHAMEL SAUCE
1. Blanch or steam cauliflower until tender but still firm, about 10
minutes. Grate cheese and set aside. 2. While cauliflower cooks,
prepare the bechamel: In a medium saucepan, melt butter over medium
heat. Add flour and whisk until mixture is smooth and bubbling, about
2 minutes. (Do not let mixture brown.) In a large measuring cup,
combine milk and mustard. Pour into saucepan, whisking constantly.
Cook until sauce begins to thicken, about 10 minutes, whisking
frequently. Reduce heat to low and simmer a few more minutes,
whisking occasionally. Season to taste with nutmeg, salt, and pepper.
3. Preheat broiler Transfer cooked cauliflower to a 2-quart capacity
shallow baking dish. When sauce has sufficiently thickened, pour over
cauliflower Sprinkle with grated cheese. Broil 4 inches from heat for
3 to 5 minutes, until golden brown.
PER SERVING: 190 CAL 39% from fat). 7g PRO, 5g Fat MC-Busted by Karen
C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 16, 1999.
NOTES : Bechamel is a very versatile sauce. It can be served over any
assortment of steamed vegetables, potatoes, eggs, or pasta. Sprinkle
with Parmesan and fresh snipped parsley or basil, If you make this
sauce in advance, ad4-l a little milk when re-heating to thin and
smooth it.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.
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