- 1 medium head cauliflower, cut into bite-sized florets
- 3 cups milk
- 1/4 cup butter
- 2 tablespoons cornstarch
- 1/2 cup cold water
- salt and pepper to taste
- Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
- Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.
08/01/2019
recipepes.com
creamed cauliflower, recipe
PT15M
PT1H
5
455 calories
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