The base for any sauce from plain white to cheese sauce is basic Bechamel. I made it today, added cauliflower and poured it over potato and cheese pierogies. It's easy and so much better than any store-bought sauce in a jar.
In a small saucepan melt 1 tablespoon butter. Add 2 tablespoons flour. Stirring constantly until flour absorbs the butter.
Add 1 cup milk. Mixture will be lumpy. Stir constantly over medium heat until mixture becomes smooth and thick.
IF YOU WANT TO ADD A VEGETABLE, COOK THE VEGGIE BEFORE ADDING TO SAUCE. Toss just enough to coat.
I poured the Bechamel and cauliflower over potato and cheese pierogies.