Plain steamed or microwaved cauliflower turns into something extraordinary when you cover it with this rich-tasting twist on a classic cheese sauce.
bite-size cauliflower florets, (about 1 head)
shredded Gruyere cheese, (2 ounces)
snipped fresh chives, or chopped fresh parsley
minced garlic, (1 small clove)
salt, or to taste
Freshly ground pepper, to taste
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.
Calories 136, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Cholesterol 18 mg, Sodium 247 mg, Carbohydrate 13 g, Fiber 5 g, Protein 10 g, Potassium 386 mg. Daily Values: Vitamin C 145%, Calcium 24%. Exchanges: Vegetable 2,High-Fat Meat 1.
Percent Daily Values are based on a 2,000 calorie diet