Roasted Cauliflower with Gruyère Sauce
Author: NecessaryIndulgences.com
- 1 Head of Cauliflower
- Olive oil
- 3 T Butter
- 3 T Flour (use rice flour for gluten free)
- 1 C Heavy Cream
- 1 C Gruyère Cheese, shredded
- Salt and pepper, to taste
- Panko
- Preheat oven to 400F.
- Cut the cauliflower into small pieces.
- Drizzle with olive oil and sprinkle with salt.
- Roast the cauliflower for about 25 minutes.
- While that roasts, make the Gruyère sauce.
- It starts with a basic béchamel sauce (white sauce). Use equal amounts of butter and flour to make a roux.
- Melt the butter over medium heat and then whisk in the flour until the mixture is well blended.
- Whisk in about a cup of heavy cream (or half & half or milk) and whisk until the mixture thickens.
- Season with salt and pepper to taste.
- You will now have a béchamel sauce — a thick, warm, creamy mix of flour, butter, and heavy cream.
- Add the shredded Gruyère and whisk until you have a lovely cheese sauce.
- If it is too thick, add more cream. If it isn’t cheesy enough, add more cheese.
- Remove the caramelized cauliflower from the oven.
- Spoon some of the Gruyère sauce on the bottom of a baking dish or ramekins.
- Add a layer of roasted cauliflower and then another layer of cauliflower and then another layer of Gruyère sauce.
- Sprinkle some panko on top, or crushed rice crackers for gluten free).
- Put it into your already hot 400F oven until it is heated through and golden brown on top — about 5-7 minutes.
- One head of cauliflower will make 2 generous servings or 4 normal servings. I made 2 generous servings.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2013/08/cauliflower-gruyere-sauce/
3.2.1311