Rinse cauliflower well and cut florets into 1-2″ (3-5cm) chunks. Steam for 20 minutes or boil for 15. Melt butter in saucepan. Stir in flour until smooth. Add milk and cheddar cheese, whisk over medium heat until cheese melts smooth and sauce thickens. Pour over cauliflower. For a spicy variation add 1 Tbsp chopped jalapeno pepper to sauce.
- 2 Tbsp butter
- 1/2 Tbsp all-purpose flour
- 2/3 c evaporated milk (one small can)
- 1 c shredded cheddar cheese