Low Fat Cauliflower Cheese

They say you learn something new every day, and I guess it's true. At least that is the way it usually works for me. Take today for instance . . . Today, I learned that cauliflower is considered to be, not only a calciferous vegetable, but also an Inflorescent Vegetable. By that, I expect they are referring to the fact that it is a vegetable that is also a flower head, as other vegetables in the Inflorescent family include Artichokes and Broccoli, both of which are quite flowery as well . . . and none that I have ever seen actually glow in the dark . . . or am I missing something huge??!!!

I am a person that really loves vegetables. I always have done, and none more so than those in the brassica family . . . cabbage, broccoli, cauliflower . . . st wonderful. Low in calories, and chock full of vitamins, Here in this recipe, I have tried the mix of health and taste with low fat milk and cheese. And a little spinach for giving that green twist to this creamy casserole. With the addition of Broccoli in it, you are sure to love the nutrition ranking of this British loved food.

Sadly the reputation for cauliflower cheese has waned over the years and been relegated to the realm of ghastly pub food. Even now, in many hostelries throughout the land, this maligned dish can usually be found rubbing shoulders with a tray of baked beans, shepherd’s pie, and bangers, held under the ubiquitous glass coffin atop the bar near the beer pumps. But when it’s done well, this English staple is a truly wonderful dish, good enough to be savored alone, and when it accompanies a prime rib roast…you are in God’s own country  :)

Ingredients:


2 cups chopped Cauliflower.
1/2 cup broccoli florets
1/2 cup Spinach leaves, coarsely blended
1 + 1/2 cup Skimmed milk
1 tbsp Cornflour dissolved in 1/2 cup Skimmed milk
1/2 cup Cheddar Cheese
1 tbsp Butter
1 tbsp Dijon Mustard
1 tsp Black pepper powder
1 tbsp Plain flour

Method:

• Cut Cauliflower and broccoli florets small and steam or boil for 8-10 minutes untill tender. Dont over cook the florets or it will get mushy. It just have to be tender in its shape. 
• Dip these Florets into the Cornflour- milk mixture along with the blended Spinach and mix quite well. Keep aside. 
• Heat butter in a pan, roast Plain flour into it on slow flame for 4-5 minutes. Add milk while stirring frequently. Stirring is very important at this stage else the sauce will form lumps. 
• When the milk gets thick, add Mustard paste and keep stirring for n ext 1 minutes. Turn off the flame. 
• Grease a baking dish, line florets with milk into it and pour the Sauce over it. Sprinkle Black pepper powder and cheese on top. 
• Bake in a preheated oven at 180 degrees for about 25 minutes. 

Notes:

• You can sprinkle some Bread crumbs on top if you want crusty Gratin taste
• Add some salt if you want it little salty, Although the salt is covered by Mustard Sauce.

Off to Radhika's '' I Love Baking'', Srav's Dish for Loved Ones, Raji's Baked Goodies,