mixed-purpose flour, three tablespoons, thirty milliliters of butter
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The recipe calls for 3/4 teaspoon of salt and 1/2 teaspoon of cumin.
half a cup 2.2% milk solids
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About a cup of cheddar cheese, chopped
Optional: 1/2 to 1 teaspoon of hot pepper sauce,
Instructions for Following
Get the Vegetables Ready:
The leek should be thoroughly rinsed and dried before washing and slicing to eliminate any dirt or debris.
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In a Dutch oven, combine the fleur de cauliflower, carrots, celery, leek, water, and bouillon. Stir the ingredients and bring to a boil.
Cook the vegetables until they are tender, about 12–15 minutes, covered, over low heat. Do not drain.
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The Cheddar Slurry Must Be Made:
In a large saucepan set over medium heat, melt the butter.
The flour, pepper, and salt should blend together to a smooth consistency.
Carefully add the milk while the mixture is still spinning.
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After the mixture comes to a boil, cook, stirring frequently, for about 2 minutes, or until it thickens.
Shredded cheddar cheese should be melted over low heat while stirring. Add some hot pepper sauce on top if you want.
