Ingredients:
1 Head of Califlower chunked
1 Stick (8T) of unsalted butter
8T flour
2T Minced Garlic
.5c Half n Half
1.5c milk
Tabasco Sauce
Black Pepper
4 Mini pepper capped, halved, and sliced
1/3 block of Velveta cubed.
Chives.
Season and steam the cauliflower until tender. You should be able to break it up with a spoon.
Once it is done, remove from heat.
In a medium sauce pan, melt the butter.
Once melted, add the garlic and let it cook for a minute or so.
Add the flour and wisk until blended. Continue to cook and wisk for 3 to 4 minutes. This will help ensure the flour taste is gone.
Add the half n half and the milk. Wisk.
Add the velveta a few cubes at a time, wisking to ensure they melt.
Add four or five good dashes of tobasco and five good grinds of pepper.
Wisk again. If you want more heat, add more tobasco.
If you’re cooking for picky eaters who will flinch at black specks, use 1/4t of white ground pepper.
Ladle just enough sauce over the cauliflower to coat. Not to have it swimming.
Add in the pepper slices and some chives and mix.
Garnish with additional chives.
If you have the freeze dried chives, they will bring a roasted onion flavor to the party.
