|Cauliflower flowerets||4 Cup (64 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Shredded reduced-fat swiss cheese||1 1⁄2 Ounce (1/4 Cup Plus 2 Tablespoons)|
|Ground white pepper||1⁄4 Teaspoon|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
Arrange cauliflower in a vegetable steamer over boiling water.
Cover and steam 12 minutes.
Drain; transfer to a serving platter, and keep warm.
Combine milk and cornstarch in a small heavy saucepan; stir until smooth.
Cook over medium heat until thickened, stirring constantly.
Add cheese and remaining ingredients; stir until cheese melts.
Spoon over cauliflower.