2 tbsp. plus 2 tsp. reduced-calorie butter (tub)
2 tbsp. all-purpose flour
2 c. skim milk
1/2 tsp. salt
Dash each white pepper and ground nutmeg
2 c. cauliflower florets, blanched
4 oz. Cheddar cheese, shredded

In 1 quart saucepan heat butter over medium heat until bubbly and hot; add flour and stir quickly to combine. Stirring constantly, gradually add milk; stir in salt, pepper and nutmeg. Reduce heat to low and cook, stirring frequently, until sauce is smooth and thickened, 10 to 15 minutes.

Preheat oven to 350 degrees. In 2 quart casserole arrange cauliflower florets; top with sauce and sprinkle with cheese. Bake until cheese is melted and lightly browned, 15 to 20 minutes. Makes 4 servings.

VARIATION: Substitute Swiss cheese or Muenster cheese for the Cheddar.