Cauliflower with Gruyere Sauce

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Servs: 4  Makes: 4 Servings  Prep: 15m  Cook: 20m  

Plain steamed or microwaved cauliflower turns into something extraordinary when you cover it with this rich-tasting twist on a classic cheese sauce.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   8 cups bite-size cauliflower florets, (about 1 head) 8 cups bite-size cauliflower florets, (about 1 head)
•   4 teaspoons all-purpose flour 4 teaspoons all-purpose flour
•   1 cup 1% milk, divided 1 cup 1% milk, divided
•   1/2 cup shredded Gruyere cheese, (2 ounces) 1/2 cup shredded Gruyere cheese, (2 ounces)
•   1 tablespoon snipped fresh chives, or chopped fresh parsley 1 tablespoon snipped fresh chives, or chopped fresh parsley
•   1/2 teaspoon minced garlic, (1 small clove) 1/2 teaspoon minced garlic, (1 small clove)
•   1/4 teaspoon salt, or to taste 1/4 teaspoon salt, or to taste
•   Freshly ground pepper, to taste Freshly ground pepper, to taste

Instructions

1. 1. Place cauliflower florets in a steamer basket over boiling water, cover and steam until tender, 8 to 10 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 2 to 4 minutes.)
2. 2. Meanwhile, whisk flour with 2 tablespoons milk until smooth. Heat the remaining milk in a saucepan over medium heat until steaming. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes. Remove from heat; stir in Gruyere, chives (or parsley), garlic, salt and pepper. Spoon over the cauliflower and serve.

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