1/2cupgruyere cheesegrated (you can use a combination of Gruyere and gouda, or Gruyere and parmesan)
Instructions
In a large pot with a steamer basket steam cauliflower florets until a knife can easily be inserted into the stem. This should take around 4-5 minutes
Once cauliflower is steamed set aside.
In a large saute pan melt butter. Whisk in flour and cook for 1 minute. Add 1 cup of milk over low heat, whisk continuously for 2-3 minutes until sauce has thickened enough to coat the back of a spoon. Stir in grated cheese. Add spices.Sitr well.
Gently add cauliflower to cheese sauce and stir to coat each cauliflower floret with creamy cheese sauce. Taste for seasoning and add more if needed.
Serve immediately.
Notes
*Nutrition Facts are estimated**Nutrition facts are calculated using almond milk*RECIPE NOTES:
Storage – Store in an airtight container in the fridge for up to 4 days
Reheating – Ideally reheat in a small saucepan on the stovetop. If the cheese sauce has thickened too much add a bit more milk to loosen it. You can also gently reheat in the microwave in 1-minute increments, stirring between, until heated through.
Freezing – I don't recommend freezing this recipe.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is naturally vegan, low-fodmap, and keto-friendly and easily made vegan and gluten-free