It's a pretty well-known fact that cheese sauce improves any vegetable side dish. Here I've done a quick steamed cauliflower, drizzled over a pungent Gruyere cheese sauce, sprinkled with a bread crumb, cayenne, Parmesan topping and broiled it for a crispy crust. In about 25 minutes you'll have a nice wintery side dish to accompany any hearty main. To boost the cauliflower flavor, roast or broil it in the oven instead of steaming - but here I wanted a quick, weeknight side.
Cauliflower with Gruyere Sauce
Time: About 15 minutes active; 25 minutes total
Price: About $4.00 total; $1.00 per serving
Nutrition (per serving):
Saturated fat: 2.2g
3/4 cup soy milk, divided
1/2 tsp salt
1 head cauliflower (about 1 lb), chopped into bit-sized pieces
2 Tbsp flour
1 oz Gruyere cheese, grated (or a good quality Swiss)
1 garlic clove, minced
1/2 tsp dry mustard
1/4 tsp black pepper
1/4 cup bread crumbs
1/2 oz Parmesan, grated
1/8 tsp cayenne pepper
1 Tbsp chives or parsley, chopped
1. Preheat broiler on high heat. Meanwhile in a medium bowl, add 1/4 cup soy milk, cauliflower and salt. Put a plate on as a lid and microwave 2 minutes until crisp-tender (nuke up to 4 minutes for a softer veg).
2. Drain milk from cauliflower into a medium pot. Whisk together remaining 1/2 cup soy milk and flour. Add to pot and cook over medium heat 2-3 minutes until thickened and slightly golden (this is a béchamel sauce). Remove from heat and add Gruyere, garlic, mustard and pepper. Stir until cheese is melted.
3. Spray a 2 QT baking dish with cooking spray. Put cauliflower in the dish and cover with cheese sauce. Mix until all the cauliflower is well coated.
4. In a small bowl, mix bread crumbs, Parmesan and cayenne. Sprinkle evenly over cauliflower. Broil 2-3 minutes until bread crumbs are nicely browned. Top with chopped chives or parsley and serve hot.