roasted cauliflower in gruyere cheese sauce - ww

Name: Roasted Cauliflower in Gruyere Cheese Sauce - WW
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: German
Ingredients: 1 large head cauliflower, chopped into florets; 4 teaspoon(s) all-purpose flour; 1 cup(s) fat-free buttermilk; 2 tablespoon(s) white wine; 1/2 cup(s) shredded gruyere cheese; 1 tablespoon(s) minced shallot; 1 tablespoon(s) chopped fresh chives (or 1 tsp dried chives); 3 clove(s) garlic, minced; 1/2 teaspoon(s) salt (or to taste); 1/4 teaspoon(s) black pepper; - non-stick cooking spray

(7 RATINGS)

35 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Jul 26, 2014

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.

Rate

prep time 10 Min

cook time 35 Min

method Roast

yield 4 serving(s)

Ingredients

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

How To Make roasted cauliflower in gruyere cheese sauce - ww

Step 1

Preheat the oven to 450°F.

Step 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.
Step 3

Meanwhile, whisk flour with 2 tablespoons buttermilk until smooth.
Step 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.
Step 5

Remove saucepan from heat; stir in gruyere, chives, shallots, garlic, salt and pepper. Spoon cheese sauce over the cauliflower, and serve immediately.
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