Cauliflower and Peas in Cheese Sauce
I came across this sauce in a cook book and knew it will be loved at home.
Servings: 4
Calories:
Ingredients
- 1 medium Cauliflower cut into florets
For the sauce:
- 2 tablespoons Butter
- ¼ Cups all-purpose flour or maida (I used whole wheat flour)
- 1 ¼ Cups Milk
- 115 Grams Cheese grated, I used Amul Processed cheese
- Salt to taste
- Black Pepper powder
- ¼ teaspoon red chilli powder (optional)
Instructions
- Wash the cauliflower and put in a thick kadhai/wok. Cook on low flame till the cauliflower is tender. Transfer the florets to an ovenproof dish.
To make the sauce:
- Though the traditional method is melting the butter and then stirring the flour I prefer to stir the butter in the flour then gently cook it, stirring constantly about 1 minute. The flour should not brown.
- Then I cool the pan fully and then gradually stir in the milk breaking all the lumps.
- Cook again on low heat, stirring, until the mixture thickens and comes to a boil simmer gently for 1-2 minutes.
- Stir in three-quarters of the cheese and season (add the chilli powder here if using).
- Spoon the sauce over the boiled cauliflower.
- Add the rest of the cheese on top.
- Serve immediately.
Notes:
- You can also grill it before serving.