Cauliflower with Zesty Cheese Sauce

Ingredients

• 2 tbsp (30 mL) butter
• 1 onion, finely chopped
• 1/2 cup (125 mL) all-purpose flour
• 4 cups (1 L) Milk, heated
• 1 head cauliflower, cut into florets (about 6 cups/1.5 L)
• 1 stalk broccoli, cut into florets (about 6 cups/1.5 L)
• 2 cups (500 mL) Canadian Monterey Jack, with hot peppers or Canadian Havarti cheese, shredded
• 1 tsp (5 mL) salt
• 2 tbsp (30 mL) chopped fresh chives or hot red pepper flakes

Preparation

1. Bring a large pot of water to boil.
2. In large saucepan, melt butter over medium heat. Add onion and cook for 3 minutes or until softened. Sprinkle with flour; cook, stirring for 1 minute. Gradually whisk in milk; bring to simmer, whisking constantly. Simmer, for 5 minutes or until thickened. Do not boil.
3. Meanwhile, add cauliflower and broccoli to salted water, cover, return to a boil and cook 2 to 4 minutes or until tender crisp and a bright colour. Drain well.
4. Remove saucepan from heat; stir in cheese and salt. Stir until cheese is melted. Pour over cauliflower and broccoli. Toss gently but thoroughly. Sprinkle with chives.