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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-percent 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
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).
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
136 calories; 6g total fat; 3g total saturated fat; 18mg cholesterol; 247mg sodium; 13g carbohydrates; 5g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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