Cauliflower With Green Chiles Recipe
Ingredients
1 medium head cauliflower (about1 1/ 2 pounds)
Vegetable cooking spray
1 tablespoon margarine
1/2 cup chopped onion
2 hot green chile peppers, seeded and diced
2 tablespoons diced sweet red pepper
1 tablespoon plus
1 1/2 teaspoons all-purpose flour
1 cup skim milk
1/2 teaspoon chicken-flavored bouillon granules
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 teaspoon paprika
Directions
Wash cauliflower, and break into flowerets.
Cook, covered, in a small amount of boiling water 5 to 6 minutes or until crisp-tender.
Transfer to a serving dish, and keep warm.
Coat a medium saucepan with cooking spray; add margarine, and place over medium heat until hot.
Add onion, chile peppers, and red pepper, saute until tender.
Reduce heat to low, and add flour, stirring well.
Cook 1 minute, stirring consrantly.
Gradually add milk and bouillon granules; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in shredded cheese and paprika, remove mixture from heat, and stir with a wire whisk until well blended.
Pour sauce mixture evenly over warm cauliflower, and serve immediately.
Cook, covered, in a small amount of boiling water 5 to 6 minutes or until crisp-tender.
Transfer to a serving dish, and keep warm.
Coat a medium saucepan with cooking spray; add margarine, and place over medium heat until hot.
Add onion, chile peppers, and red pepper, saute until tender.
Reduce heat to low, and add flour, stirring well.
Cook 1 minute, stirring consrantly.
Gradually add milk and bouillon granules; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in shredded cheese and paprika, remove mixture from heat, and stir with a wire whisk until well blended.
Pour sauce mixture evenly over warm cauliflower, and serve immediately.
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