Written by Made this one winter night, looking for something cheesy, warm but without the calories of macaroni – made a wonderful side dish
1 head cauliflower, leaves off, core and steam lightly -
While the cauliflower is resting whip up this sauce – it will hold warm for some time, thin as needed. To make the sauce, you’ll need -
1.5 Tbsp marg/oleo
1/8 to 1/4 C onion – finely diced
1.5 Tbsp flour with a big pinch of curry in it (I used yellow Madras curry)
1/4 C chicken broth
up to 1/2 C milk
1/3 C sharp cheddar, grated
salt and pepper
Melt the oleo over medium heat and saute the onion until transparent (2 minutes – don’t brown) – Add the flour with a pinch of curry powder in it and stir until evenly distributed over the onions. Cook, stirring occasionally for 2 minutes. Add the broth, stir until not lumpy (a whisk comes in handy here) and then add about 1/4 C of the milk – allow to thicken slightly. Add the cheese and stir until melted, season with salt and pepper. Thin sauce with milk if needed.
The “pinch” of curry is taste dependent. You can always add a pinch more of curry with the flour if desired, but lightly done its a great way to “break in” culinary novelists to a curry flavor without being overwhelmed. Amazingly children in general love this dish.
Note* This sauce is equally good over steamed potatoes and makes a beautiful presentation
