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Ingredients
- 1 sm head cauliflower
- 3 c. water for steaming Mornay Sauce
- 4 Tbsp. slivered almonds, toasted
- 2 Tbsp. fresh parsley, minced
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1/2 tsp salt
- 1 dsh cayenne
- 1 c. lowfat milk
- 1 c. sharp Cheddar cheese, shredded
Directions
- Trim cauliflower, but leave it whole. Place on vegetable steamer in pot with tight-fitting lid. Add in sufficient water to come to 1-inch below steamer rack. Heat to a boil, cover tightly. Reduce heat to maintain steam.
- Cook about 15 - 20 min or possibly till cauliflower is fork-tender but not mushy.
- Serve with warm Mornay Sauce spooned over cauliflower. Sprinkle with toasted almonds and minced parsley. Serve immediately, spooning sauce over each serving.
- Tip: To toast almonds, place in a single layer in a heavy skillet. Shake over medium heat for 5 to 7 min, till proportionately toasted.
- Mornay Sauce:Heat butter in heavy saucepan. Stir in flour, salt & cayenne. Slowly add in lowfat milk and heat to a boil. Cook, stirring constantly till thickened. Add in cheese.
- Makes about 1 1/2 c. sauce.
- 4 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 137 | 65% |
| Total Fat 15.66g | 20% |
| Saturated Fat 9.27g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 559mg | 23% |
| Potassium 234mg | 7% |
| Total Carbs 7.02g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.09g | 3% |
| Protein 11.59g | 19% |
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