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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 tablespoon snipped fresh chives or chopped fresh parsley
1/2 teaspoon minced garlic (1 small clove)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
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 tablespoon snipped fresh chives or chopped fresh parsley
1/2 teaspoon minced garlic (1 small clove)
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Directions
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.
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.
(Collect From Shine)
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