3 tablespoons flour of choice
½ teaspoon sea salt
½ teaspoon thyme
¼ teaspoon cayenne pepper
1½ cups milk or milk substitute
1 cup finely diced sweet pepper
¼ cup shredded sharp cheddar cheese
¼ cup Parmesan cheese
2 scallions, minced
2 teaspoons Dijon mustard
1 head cauliflower, cut into small florets
1. In a medium saucepan, whisk together the flour, salt, thyme, and cayenne. Gradually whisk in the liquid milk until no lumps remain. Cook, stirring constantly, over medium heat until the sauce is slightly thickened, about 5 minutes. Stir in the sweet pepper and cook until crisp-tender, about 2 minutes.
2. Stir in the Parmesan and cheddar, and cook until cheeses have melted, about 1 minute. Remove from the heat and stir in the scallions and mustard.
3. Meanwhile, in a vegetable steamer, steam the cauliflower until tender, about 4 minutes. Transfer to a medium bowl. Add the cheese, tossing until the cauliflower florets are well coated.
Makes 4 servings