Roasted Cauliflower with Gruyère Sauce
Author: 
 
This makes an excellent side dish for any grilled meat but it will also stand on its own as a comforting meal.
Ingredients
  • 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
Instructions
  1. Preheat oven to 400F.
  2. Cut the cauliflower into small pieces.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Roast the cauliflower for about 25 minutes.
  5. While that roasts, make the Gruyère sauce.
  6. It starts with a basic béchamel sauce (white sauce). Use equal amounts of butter and flour to make a roux.
  7. Melt the butter over medium heat and then whisk in the flour until the mixture is well blended.
  8. Whisk in about a cup of heavy cream (or half & half or milk) and whisk until the mixture thickens.
  9. Season with salt and pepper to taste.
  10. You will now have a béchamel sauce — a thick, warm, creamy mix of flour, butter, and heavy cream.
  11. Add the shredded Gruyère and whisk until you have a lovely cheese sauce.
  12. If it is too thick, add more cream. If it isn’t cheesy enough, add more cheese.
  13. Remove the caramelized cauliflower from the oven.
  14. Spoon some of the Gruyère sauce on the bottom of a baking dish or ramekins.
  15. Add a layer of roasted cauliflower and then another layer of cauliflower and then another layer of Gruyère sauce.
  16. Sprinkle some panko on top, or crushed rice crackers for gluten free).
  17. Put it into your already hot 400F oven until it is heated through and golden brown on top — about 5-7 minutes.
  18. 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/