Cauliflower with Gryuere Sauce

By Joan_Z

Ingredients

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

Preparation

Step 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.)

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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