Roasted Cauliflower In Gruyere Cheese Sauce Ww Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
• Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
• Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
• Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
• Bake in the preheated oven until top is lightly browned, about 25 minutes.

Steps:

• Melt butter in small saucepan over medium-low heat.
• Add flour; stir 2 minutes (do not brown).
• Gradually whisk in 1 1/2 cups milk.
• Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes.
• Remove from heat.
• Add cheese, stir until melted.
• Season with salt and pepper.
• Do Ahead: This cheese sauce can be made 2 hours ahead.
• Let stand at room temperature.
• Rewarm before using, adding more milk if sauce is too thick.

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.

Steps:

• Preheat oven to 400°.
• In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
• Transfer to large rimmed baking sheet.
• Roast, stirring occasionally for 30 minutes or until tender.
• Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
• Gradually whisk in the milk until smooth.
• Add salt and pepper and simmer for 3 minutes, whisking occasionally.
• Remove pan from heat and whisk in cheese until melted and well blended.
• Place cauliflower on serving platter and spoon sauce on top.
• Sprinkle with parsley for garnish.

Steps:

• Preheat the oven to 450°.
• 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.
• Meanwhile, whisk flour with 2 tablespoons buttermilk until smooth.
• Heat the wine and remaining buttermilk in a saucepan over medium heat until steaming. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.
• Remove from heat; stir in Gruyere, chives, shallots, garlic, salt and pepper. Spoon over the cauliflower and serve.