½cuplemon juice, fresh; squeeze over cut cauliflower
½teaspoonsalt, kosher
Cheese Sauce (this makes 2 cups of sauce)
4tablespoonsbutter, salted or unsalted
¼cupflour, all-purpose
1cupmilk, 2% or whole
8ouncescheddar cheese, shredded
1teaspoonvinegar, white
salt and pepper to taste
Instructions
Bring 2 quarts of water to hard boil; add ½ cup fresh lemon juice and ½ teaspoon salt to water
½ cup lemon juice, ½ teaspoon salt
Remove stem and leaves from cauliflower; rinse; pat dry thoroughly; keep cauliflower covered
Use a stainless steel knife and cut head into quarters
1 head cauliflower
Pour remaining ½ cup of lemon juice into large bowl; toss cauliflower quarters until coated well; cover with dish towel until ready to cook
½ cup lemon juice
Place quartered parts into boiling water; cook uncovered for 3-minutes
Place lid over pot (ajar or tilted, allowing some steam to escape); cook covered 15-20 minutes until it's fork tender; use tongs to remove from water; drain and serve with sauce
Cheese Sauce
While the cauliflower is cooking, make the sauce: melt butter in saucepan on low heat
4 tablespoons butter
Whisk in flour and combine
¼ cup flour
Add milk in ½ cup increments, continuing to whisk and cook
1 cup milk
Add shredded cheese in increments (handfuls); continue to stir and cook
8 ounces cheddar cheese
Once cheese is thoroughly melted, remove from heat; add vinegar; season to taste and drizzle over cauliflower
1 teaspoon vinegar, salt and pepper to taste
Notes
Cooking the Cauliflower:
You can use a steam basket or submerge vegetable in water, either way