Serves: 6
Total Calories: 144

1 cauliflower whole medium (about 1 1/2 to 1 3/4 lb.)
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon chicken bouillon
1 1/4 cups milk
3/4 cup Colby cheese shredded
2 teaspoons mustard prepared
Paprika

Trim off outer leaves and cut stem close to the base of cauliflower. Rinse.

To prepare in the microwave oven: Wrap cauliflower tightly in plastic wrap. Place sealed edge down in oven to retain moisture and keep the plastic wrap from shrinking. Microwave at 100% power (700 watts) 8 to 9 minutes until head is flexible and stems are crisp-tender, turning head over after 4 minutes. Remove from oven. Cover tightly with foil and let stand 5 minutes.

Meanwhile, in a 4-cup glass measuring cup, microwave butter at 100% power 45 to 60 seconds until melted. Stir in flour and bouillon granules until blended. Stir in milk until smooth. Microwave, uncovered, at 100% power 3 to 4 minutes until thickened, stirring every minute. Stir in cheese and mustard. Remove from oven. Cover tightly with foil and let stand 1 minute.

Unwrap cauliflower and place on a warm serving plate. Spoon some sauce over. Sprinkle with paprika. Pass remaining sauce separately.


To prepare on top of the stove: Bring whole cauliflower to a boil in 1 inch boiling salted water. Reduce heat to low, cover, and simmer 10 to 15 minutes until crisp-tender drain. In a medium saucepan over medium-low heat, cook and stir butter, flour, and bouillon granules until blended. Stir in milk until smooth. Bring to a boil and boil 1 minute or until thickened. Stir in cheese and mustard. Cover and remove from heat let stand until cheese is melted. Stir before pouring over cauliflower.

Nutritional Facts:

Serves: 6
Total Calories: 144
Calories from Fat: 85

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