2 cups cauliflower, cooked

2 teaspoons unsalted butter

2 teaspoons canola oil

1 clove garlic, minced

¾ teaspoon ground ginger

2 teaspoons unbleached all-purpose flour

½ cup skim milk

1 tablespoon instant nonfat dry milk

¼ teaspoon Dijon mustard

1 tablespoon freeze-dried shallots

½ cup grated sharp Cheddar cheese

½ cup grated Swiss cheese

• Prepare the cauliflower and keep warm.

• Bring a small nonstick saucepan to temperature over medium heat. Add the oil and butter. Once the butter begins to sizzle, add the garlic and ginger; sauté for 1 minute, stirring to mix the garlic with the ginger and to prevent the garlic from burning. Add the flour and stir to blend with the oil and butter.

• Whisk together the milk, dry milk, and mustard. Slowly add the milk mixture to the pan, stirring constantly to mix it into the flour-butter roux. Increase the heat to medium-high and bring the milk to a boil, stirring constantly. Immediately lower the heat to medium-low. Simmer the mixture while continuing to stir, and add the shallots.

• Once the mixture thickens, remove the pan from the burner. Add the cheese. Stir constantly until the cheese is melted. Pour over the cooked cauliflower and serve immediately.

Cheese Sauce Primer

When making the Cauliflower in Ginger Cheese Sauce recipe, it's important that the thickened milk isn't too warm once you get ready to add the cheese; too hot of a temperature will cause the oils in the cheese to separate. Also, the skim milk and nonfat dry milk mixture will scorch more easily than will whole milk or cream.