Braised Cauliflower in Quick Cheese Sauce

Improvised on February 1, 2010 as a side dish for linguine in clam sauce.

2 cups cauliflower cut into bite-size pieces
1/4 cup low-fat soft margarine
1/3 cup grated mixed Italian cheeses or sharp cheddar cheese
1 t AP flour
salt and pepper to taste

Bring 3 cups of water with 1 t salt to a rapid boil in a 10-inch nonstick skillet. Add the cauliflower and return to a gentle boil. Cook uncovered for 6 minutes. Drain thoroughly, dry the pan, and return to heat. Add the margarine and cook until the sizzling stops and it begins to develop a tan color. Return the par-boiled cauliflower to the pot and saute a few minutes. As it becomes tender, add the cheese and seasonings, and fold together gently. Sift in a bit of flour to hold sauce together. Let stand covered a few minutes to melt the cheese and meld the flavors.  Serves 2 or 3.
Hint: Keep a large shaker filled with all-purpose flour at hand. Use to add flour directly to a dish that needs a bit more body.