- 8 cups bite-size cauliflower florets
- 4 teaspoons all-purpose flour
- 1 cup 1% milk, divided
- 1/2 cup shredded Gruyere cheese
- 1 tablespoon snipped fresh chives or chopped fresh parsley
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Place cauliflower florets in a steamer basket over boiling water, cover and steam until tender, 8 to 10 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 2 to 4 minutes.)
- Meanwhile, whisk flour with 2 tablespoons milk until smooth. Heat the remaining milk 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 (or parsley), garlic, salt and pepper. Spoon over the cauliflower and serve.