Ryan and I are making an effort to eat more fruits and vegetables in our diet. We're both working on getting healthier and losing a few pounds. What makes this task a little complicated is that Ryan is a little picky about what veggies he likes and doesn't like. He does eat cauliflower so I bought a couple heads of it when it was on sale. We had roasted cauliflower at one meal (which is a fantastic way to serve cauliflower) and I found this recipe for another meal. I know it's not the most low fat side dish, but it does have a bunch of veggies in it and Ryan loved it!
Cheesy Cauliflower From Taste of Home Annual Recipes
1 large head of cauliflower, broken into florets
1/3 cup butter or margarine
1/3 cup flour
3/4 tsp salt
1/4 tsp pepper
2 1/2 cup milk (Skim worked great)
1 cup frozen peas
1/2 cup sliced fresh mushrooms
1 1/2 cup shredded cheddar cheese, divided
In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2 1/2 quart baking dish. Sprinkle with remaining cheese. Cover and bake at 350 for 15 minutes. Uncover; bake 10 minutes longer or until heated through. Serves 8.
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