Cauliflower with Cheese Sauce 

 

¼ cup nonfat dry milk powder
3 tablespoons flour
½ teaspoon salt
½ teaspoon thyme
¼ teaspoon cayenne pepper
1½ cups fat-free milk
1 cup finely diced red bell pepper
¼ cup shredded reduced-fat sharp Cheddar cheese
¼ cup grated Parmesan cheese
2 scallions, minced
2 teaspoons Dijon mustard
1 head cauliflower, cut into small florets

1.    In a medium saucepan, whisk together the dry milk powder, flour, salt, thyme, and cayenne.

2.    Gradually whisk in the liquid milk until no lumps remain. Cook, stirring constantly, over medium heat until the sauce is slightly thickened, about 5 minutes.

3.    Stir in the bell pepper and cook until crisp-tender, about 2 minutes.

4.    Stir in the Cheddar and Parmesan, and cook until the cheeses have melted, about 1 minute.

5.    Remove from the heat and stir in the scallions and mustard.

6.    Meanwhile, in a vegetable steamer, steam the cauliflower until tender, about 4 minutes. Transfer to a medium bowl.

7.    Add the cheese sauce, tossing until the cauliflower florets are well coated.

Makes 4 servings