Dinner Sunday 17 December - Cauliflower Cheese with veggies

Quick & Easy Cheese Sauce
8 fluid ounces semi skimmed milk
10g sauce flour
1 tablespoon Worcestershire sauce
1 teaspoon dried English mustard powder
1 teaspoon Marigold Swiss Vegetable Bouillon Powder (optional)
50g half fat cheddar cheese

I call this my "blender" cheese sauce because that is what I use to make it.
Put the milk in a blender and start it whizzing. Add the sauce flour and seasonings to the whizzing milk and blend well. Cut the cheese into chunks/slices and toss in the blender as well. Give it all a good whizz round on high speed until the cheese is "grated" by the blender.

Pour the contents into a heavy bottomed saucepan and cook over LOW heat stirring all the while. It will thicken as it heats, about 10 minutes or so. Watch it like a hawk so the bottom doesn't burn and keep stirring.

No added fat (e.g. butter based roux which is normal in white sauces/cheese sauces) so comparatively low calorie.

Sauce flour is very very fine white flour, especially milled to thicken sauces. I supposed you could substitute cornflour, but I have not tried it.

Makes 2 pretty generous servings.

Nutrition Data per serving
Calories (kcal) 155.9
Carbohydrate (g) 11.0
Protein (g) 12.7
Fat (g) 6.8
Fibre (g) 0.3

I used the sauce to make a baked Cauliflower Cheese. I had some leeks, so added some chopped leeks to the cauliflower cheese as a bit of garnish and had the cauliflower cheese with asparagus & runner beans.