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Cauliflower with Gruyere Sauce

February/March 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (31 votes)

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



READER'S COMMENT:
"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 "
Cauliflower with Gruyere Sauce

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

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

Preparation

  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

Per serving: 136 calories; 6 g fat (3 g sat, 2 g mono); 18 mg cholesterol; 13 g carbohydrates; 10 g protein; 5 g fiber; 247 mg sodium; 386 mg potassium.

Nutrition Bonus: Vitamin C (145% daily value), Calcium (24% dv), Folate (23% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 high-fat meat


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