Cauliflower With Herbed Parmesan Sauce
|Cauliflower||1 1⁄2 Pound|
|Low milk fat||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Parmesan cheese||2 Tablespoon, grated|
|Minced parsley||2 Tablespoon|
|Minced basil/1/4 teaspoon dried basil||1 Tablespoon|
|Grated nutmeg||1 Pinch|
|Ground black pepper||1 Pinch|
Trim the leaves and tough stem from the cauliflower.
Place the head upside down in a 1 1/2-quart casserole.
Cover with wax paper and microwave on high for 4 minutes.
Turn the cauliflower right-side up.
Cover with wax paper and microwave on high for 2 to 3 minutes, or until just tender.
Place right-side up in a serving bowl or on a platter.
In a 1-quart saucepan, combine the milk, stock, and cornstarch.
Add the garlic, if using.
Stir over medium heat for 3 to 4 minutes, or until thickened.
Stir in the Parmesan, parsley, basil, nutmeg, and pepper.
Cook, stirring, for about 1 minute, or until the parsley wilts.
Spoon over the cauliflower.