Cauliflower with Gruyere Sauce

Cauliflower with Gruyere Sauce

5 Reviews
From: EatingWell Magazine February/March 2005

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

  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. 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 information

  • Serving size: 1 1/2 cups
  • Per serving: 138 calories; 6 g fat(3 g sat); 4 g fiber; 14 g carbohydrates; 10 g protein; 91 mcg folate; 18 mg cholesterol; 7 g sugars; 0 g added sugars; 304 IU vitamin A; 87 mg vitamin C; 247 mg calcium; 1 mg iron; 298 mg sodium; 388 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable 1 high-fat meat

Reviews 5

February 06, 2012
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By: EatingWell User
I substituted pancakes for the cauliflower and maple syrup for the sauce and then added about 1/3 cup of butter. It was way too much! I don't understand why anyone would make this!
January 07, 2010
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By: EatingWell User
This dish is Scrumptious, I didn't have Gruyere so I substituted Mozzarella, and also added some hot curry powder to give it some spice. Cody Aginas, Edmonton, AB
January 05, 2010
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By: EatingWell User
This is delicious, especially over roasted cauliflower, but it's great on all veggies! It got a big thumbs up from my family too and they are picky eaters. I did up the amount of cheese to about a cup, tsk tsk.
September 21, 2009
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By: EatingWell User
I'm going to be making this dish sometime nextweek... I have never had cauliflower with Gruyere Sauce before... jacqueline berry, san luis obispo, ca
September 21, 2009
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By: EatingWell User
Used 2% swiss for this and it was bland and lacked "swiss" flavor. Next time, I'll use Gruyere. Sauce was smooth. Mark Griebe, Conroe, TX