Thursday, November 5, 2009

Cauliflower with Gruyere sauce

Gruyere makes a really nice smooth cheese sauce. You can mix in other cheeses if you'd like, but I like this one just as is. Experiment with using different colors of cauliflower for fun.

Cauliflower with Gruyere Sauce

Large head of cauliflower, cut up into bite-sized pieces.
1 c milk
4 t flour
1/2 c Gruyere cheese, shredded
Fresh chives, chopped
1 clove of garlic, chopped
Salt and pepper

Steam or microwave the cauliflower until tender. Whisk the flour with a little milk until smooth. Heat the rest of the milk to a low simmer in a large saucepan. Stir in the flour mixture and cook until it thickens. Stir in cheese and spices. Add the cauliflower to the pot and turn to coat.

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