Cauliflower with Wasabi Cheese Sauce
Recipe By:Alanna Kellogg
Serving Size : 4
1 1/2 (1 1/2 to 2) pound head of fresh cauliflower, trimmed and cut into florets
1 tablespoon bacon fat (for flavor butter is great too)
1/4 cup minced onion
2 teaspoons prepared wasabi
1 tablespoon flour
1 cup skim milk
2 ounces good melting cheese in large chunks (a sharp cheddar was on hand tonight)
salt and pepper to taste
2 ounces good melting cheese, diced
Steam cauflower for 10 - 12 minutes or until a knife can be easily inserted into a
thick stem area. Heat bacon fat in a medium saucepan over medium heat. Add the
onion and cook until soft, stirring occasionally. Stir in the wasabi, then the
flour and cook about 1 minute, stirring continuously. Slowly add the milk to the
onion/flour, stirring constantly. Heat milk, but don't let it boil, or the sauce
will curdle. Add chunks of cheese and let melt completely, stirring occasionally.
Immediately before serving, stir in diced cheese. Pour 1/4 cup sauce over each
serving.
148 Calories; 9 g Protein; 8 g Tot Fat; 12 g Carb; 5 g Fiber; 200 mg Calcium; 1 mg
Iron; 161 mg Sodium; 20 mg Cholesterol
Source: "Kitchen Parade's Veggie Venture"
Per Serving (excluding unknown items): 32 Calories; trace Fat (4.0% calories from
fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 32mg
Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk.
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