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Prep Time:25 minsTotal Time:25 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupsbite-size cauliflower florets (from 1-2 heads)1 ¾cupsreduced-fat milk, divided2tablespoonscornstarch2cupsshredded extra-sharp Cheddar cheese8ouncesreduced-fat cream cheese, cut into pieces½teaspoonsalt⅛teaspoonground pepperChopped fresh chives or parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
8cupsbite-size cauliflower florets (from 1-2 heads)
1 ¾cupsreduced-fat milk, divided
2tablespoonscornstarch
2cupsshredded extra-sharp Cheddar cheese
8ouncesreduced-fat cream cheese, cut into pieces
½teaspoonsalt
⅛teaspoonground pepper
Chopped fresh chives or parsley for garnish
DirectionsCook cauliflower in a large pot of boiling water until just tender, 4 to 6 minutes. Drain.Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 cup milk and cornstarch in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar and cream cheese until melted. Stir in salt and pepper. Add the cauliflower and stir to combine. Garnish with chives (or parsley), if desired.TipsTo make ahead: Refrigerate for up to 2 days. Reheat before serving.Originally appeared: EatingWell.com, July 2018
Directions
Cook cauliflower in a large pot of boiling water until just tender, 4 to 6 minutes. Drain.Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 cup milk and cornstarch in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar and cream cheese until melted. Stir in salt and pepper. Add the cauliflower and stir to combine. Garnish with chives (or parsley), if desired.TipsTo make ahead: Refrigerate for up to 2 days. Reheat before serving.
Cook cauliflower in a large pot of boiling water until just tender, 4 to 6 minutes. Drain.
Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 cup milk and cornstarch in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar and cream cheese until melted. Stir in salt and pepper. Add the cauliflower and stir to combine. Garnish with chives (or parsley), if desired.
Tips
To make ahead: Refrigerate for up to 2 days. Reheat before serving.
Originally appeared: EatingWell.com, July 2018
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Nutrition Facts(per serving)247Calories17gFat12gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
