1 medium head cauliflower (1 1/2 lb. total; remove leaves and trim stem)
1/4 c. chopped onion
1/4 c. chopped green or sweet red pepper
1/4 c. water
1/3 c. skim milk
1 Tbsp. all-purpose flour
1/2 c. (2 oz.) shredded sharp Cheddar cheese
2 Tbsp. canned chopped green chili peppers
dash of hot pepper sauce

Cook cauliflower in a small amount of boiling salted water in a large saucepan for 15 to 20 minutes or until tender; drain.

Cook onion and green or red pepper in 1/4 cup water for 5 minutes or until tender in a covered saucepan. Stir together milk and flour until smooth and stir into vegetable mixture. Cook and stir until thickened and bubbly, then continue to cook for 1 minute more. Stir in cheese until melted. Stir in green chili peppers and hot pepper sauce; heat through. Place cauliflower on a serving plate and pour some of the cheese sauce over the top. Pass the remaining sauce. Makes 6 servings.

Per Serving: 66 Calories, 3 g. Fat, 10 mg. Cholesterol and 155 mg. Sodium.