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roasted cauliflower in gruyere cheese sauce - ww

(6 ratings)
Recipe by
Vickie Parks
Renton, WA

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.

(6 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Roast

Ingredients For roasted cauliflower in gruyere cheese sauce - ww

  • 1 lg
    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

How To Make roasted cauliflower in gruyere cheese sauce - ww

  • 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.