Categories: side dish

Ingredients

• 8 cups bite-size cauliflower florets, (about 1 head)
• 4 teaspoons all-purpose flour
• 1 cup 1% milk, divided
• 1/2 cup shredded Gruyere cheese, (2 ounces)
• 1 tablespoon snipped fresh chives, or chopped fresh parsley
• 1/2 teaspoon minced garlic, (1 small clove)
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste

Directions

1. Place cauliflower 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.)

2. Meanwhile, whisk flour with 2 tablespoons milk until smooth.

3. Heat the remaining milk in a saucepan over medium heat until steaming.

4. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.

5. Remove from heat.

6. Stir in Gruyere, chives (or parsley), garlic, salt and pepper.

7. Spoon over the cauliflower and serve.

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