Roasted Cauliflower in Gruyere Cheese Sauce - WW

Vickie Parks

By
@Northwestgal

This is great side dish. The cauliflower is topped with Swiss gruyere cheese, and it's oven roasted instead of being steamed or cooked in a saucepan.

It's actually a Swiss recipe (not German). But there is no option for Swiss cuisine, so I picked the closest match possible.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

35 Min

Method:

Roast

Ingredients

1 large
head cauliflower, chopped into florets
4 tsp
all-purpose flour
1 c
fat-free buttermilk
2 Tbsp
white wine
1/2 c
shredded gruyere cheese
1 Tbsp
minced shallot
1 Tbsp
chopped fresh chives (or 1 tsp dried chives)
3 clove
garlic, minced
1/2 tsp
salt (or to taste)
1/4 tsp
black pepper
non-stick cooking spray

Directions Step-By-Step

1
Preheat the oven to 450°F.
2
Spray a large casserole dish with non-fat cooking spray. Add cauliflower florets to dish and lightly coat them with non-fat cooking spray. Then season with half the salt and pepper. Put into oven and roast for 25 minutes or until cauliflower is golden brown.
3
Meanwhile, whisk flour with 2 tablespoons buttermilk until smooth.
4
Heat the wine and remaining buttermilk in a saucepan over medium heat until steaming. Add the flour mixture, and cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.
5
Remove saucepan from heat; stir in gruyere, chives, shallots, garlic, salt and pepper.

Spoon cheese sauce over the cauliflower, and serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Low Carb
Other Tag: Quick & Easy