ROASTED CAULIFLOWER IN GRUYERE CHEESE SAUCE - WW
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.
Provided by Vickie Parks
Categories Vegetables
Time 45m
Number Of Ingredients 11
Steps:
- 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.
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