This Pepper Jack Cheese Sauce is so tasty, you’re going to want to eat it with everything from now on. Fresh cauliflower that is steamed or roasted makes a one-plate meal when topped with this sauce. Add in a little ham or bacon bits. Serve on summer squash, steamed carrots, broccoli, or baked potato. Or make mac and cheese! Read about Mimi Avocado’s Cauliflower Mac and Cheese adventure here.
Today I have two heads of fresh cauliflower so that’s what we’ll have for lunch. The Farmer actually grew cauliflower for two years after he graduated from Cal Poly SLO. He was farming in Huntington Beach at the time, while it was still a large productive agricultural area. Have you ever seen how cauliflower is grown, harvested, and processed? Learn about cauliflower farming HERE.
Pepper Jack Cheese Sauce
- heavy sauce pan
- 1/2 cup unsalted butter
- 1/2 cup flour I use Wondra because it doesn't get lumpy
- 3 cups milk
- 1 tsp dry mustard powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup grated pepper jack cheese
- 1 cup grated mozzarella cheese
- Melt the butter in heavy saucepan.
- If using all purpose flour, stir the flour into the butter first, and then add milk. If using Wondra, stir the Wondra flour into the milk, and then add milk mixture to the butter.
- Stir in the mustard, salt, and pepper.
- Stirring constantly over medium heat, cook until the sauce begins to thicken and almost comes to a boil.
- Add the grated cheeses and slowly stir until the cheese melts and the sauce becomes velvety and smooth.
- Remove from heat and serve over steamed or roasted vegetables, or use as a dip for chips, shrimp, etc.