CAULIFLOWER WITH GRUYERE SAUCE

CAULIFLOWER WITH GRUYERE SAUCE

4 servings, 1 1/2 cups each (136 Cals)
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients

•8 cups bite-size cauliflower florets, (about 1 head)
•4 teaspoons all-purpose flour
•½  Shallot
•1 cup 1% milk, divided
•1/2 cup shredded Gruyere cheese, (2 ounces)
•1/2 teaspoon minced garlic, (1 small clove)
•1/4 teaspoon salt, or to taste
•1 teaspoons of red pepper sauce
•1 teaspoon grated nutmeg
Freshly ground pepper, to taste
•Worcestershire Sauce

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, garlic, salt and pepper.

3. Spread Cauliflower evenly in a 12-by-10-inch ovenproof dish, pour sauce over, and sprinkle with remaining Gruyere.
 
Bake for 20 minutes