Cauliflower with Gruyere Sauce

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

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

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.