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
Cooking Directions
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.)
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 136
- Carbohydrates: 13g
- Fat: 6g
- Protein: 10g
- Dietary Fiber: 5g
- Saturated Fat: 3g
- Monounsaturated Fat: 2g
- Cholesterol: 18mg
- Potassium: 386mg
- Sodium: 247mg
- Exchanges: 2 vegetable, 1 high-fat meat
- Carbohydrate Servings: 1/2