With a bit of heat from the Monterey Jack cheese with hot peppers, this sauce is delicious with mellow cauliflower and broccoli.
- Prep: 20 min
- Cooking: 20 min
- 2 tbsp (30 mL) butter
- 1 onion finely chopped
- 1/2 cup (125 mL) all-purpose flour
- 4 cups (1 L) Milk heated
- 1 head cauliflower cut into florets (about 6 cups/1.5 L)
- 1 stalk broccoli cut into florets (about 6 cups/1.5 L)
- 2 cups (500 mL) Canadian Monterey Jack with hot peppers or Canadian Havarti cheese shredded
- 1 tsp (5 mL) salt
- 2 tbsp (30 mL) chopped fresh chives or hot red pepper flakes
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Bring a large pot of water to boil.
In large saucepan, melt butter over medium heat. Add onion and cook for 3 minutes or until softened. Sprinkle with flour; cook, stirring for 1 minute. Gradually whisk in milk; bring to simmer, whisking constantly. Simmer, for 5 minutes or until thickened. Do not boil.
Meanwhile, add cauliflower and broccoli to salted water, cover, return to a boil and cook 2 to 4 minutes or until tender crisp and a bright colour. Drain well.
Remove saucepan from heat; stir in cheese and salt. Stir until cheese is melted. Pour over cauliflower and broccoli. Toss gently but thoroughly. Sprinkle with chives.
Frozen cauliflower can be substituted or you can try one of the many frozen vegetables mixtures, just cook until heated through.
A silicone whisk is a very hand tool when making sauces on the stovetop.
Don't overcook the vegetables, particularly if you are reheating them later.
Cooking Club Tip:Divide into portions, label with recipe name and date. When ready to serve, cover and microwave until heated through.
For the Adventurous: For a smoky Tex-Mex flavour, in addition to the flavoured cheese, mince 1 chipotle pepper in adobo sauce and add to sauce with cheese or stir in 1 tbsp (15 mL) smoky chipotle barbecue sauce.
Healthy Eating Tip:Perfect Partners: Pair up foods from the Vegetables & Fruit food group with the Milk Products food group as in this recipe.