Oven Roasted Cauliflower with Gruyere Cheese Sauce

Happy New Year, everyone!! I hope you all had a wonderful, safe, and delicious holiday season. But, the party is over – it’s 2012 now, and there are no more excuses to avoid getting back on track with healthy eating. Sorry for the delay in recent recipe posting, but I was slammed with holiday gatherings and then spent a few days in Vegas chowing down at some fabulous restaurants and getting inspired to make some devilishly delicious new dishes this year! Though I ate way more than I should have in Vegas (um, hello buffets), I am ready to get back on the bandwagon, get back to my Weight Watchers meetings, and start shedding some serious pounds. And to start this new year, I’m sharing a new and easy low calorie side dish recipe for Oven Roasted Cauliflower with a creamy Gruyere cheese sauce. I’m from the school of thought that anything tastes good with cheese on it. So if you need a tasty way to get those veggie servings in, this dish will do it. You get a nice 1 1/4 cup serving for just 3 Points, so it’s very satisfying too. Enjoy!

Oven Roasted Cauliflower with Gruyere Cheese Sauce Recipe

A quick and easy side dish recipe, this Oven Roasted Cauliflower with Gruyere Cheese Sauce is heavenly. Just 3 Points for a nicely sized serving makes this a wonderful Weight Watchers Recipe idea for the New Year.

Ingredients

  • 1 large head of cauliflower, chopped into florets
  • 4 tsp all-purpose flour
  • 1 cup fat free buttermilk
  • 2 tbsp white wine
  • 1/2 cup Gruyere cheese, shredded
  • 1 tbsp shallots, minced
  • 1 tbsp fresh chives, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp salt, or to taste
  • 1/4 tsp black pepper

Instructions

  1. Preheat the oven to 450 degrees.
  2. Spray a large casserole dish with non-fat cooking spray.
  3. Add cauliflower florets to dish and lightly coat them with non-fat cooking spray. Then season with half the salt and pepper.
  4. Put into oven and roast for 25 min or until cauliflower is golden brown.
  5. Meanwhile, whisk flour with 2 tbsp buttermilk until smooth.
  6. Heat the wine and remaining buttermilk in a saucepan over medium heat until steaming.
  7. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.
  8. Remove from heat; stir in Gruyere, chives, shallots, garlic, salt and pepper.
  9. Spoon over the cauliflower and serve.

Quick Notes

Can’t find fat free buttermilk at the store? Here’s a quick and easy way how to make fat free buttermilk by yourself! Mix 1 tbsp vinegar or lemon juice +1 cup fat-free milk and let stand for 10 minutes.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 1 ¼ cups
Each serving = 3 Points

PER SERVING: 124 calories; 4 g fat; 12 g carbohydrates; 11 g protein; 5 g fiber

4 Comments

  1. Wow. This was absolutely repulsive. I didn’t have buttermilk on hand so I put a tablespoon of vinegar in a cup of skim milk (as the recipe suggests). Believe me when I tell you that that is something one should never, ever do. The result was a chunky cup of milk that I, on good faith, added more acid (the wine) to and introduced to heat. The whole mess separated into two distinct substances: a watery liquid with a yellowy-gray color, and a gelatinous blob of white goo. Hungry yet? I soldiered on. I took my immersion blender to the whole mess and followed the rest of the instructions. The sauce ended up looking relatively appetizing, if a bit thin, but it tasted like vinegar and milk. Maybe it would have been palatable had I used actual buttermilk, but I don’t think I will ever venture down this path again. My husband and I ate our roasted cauliflower dry and sent the sauce to the sewer where it belongs.

  2. I made this last night and it was an expensive mistake. I didn’t have buttermilk so I used your suggestion of adding 1 tbsp to a cup of milk. I found the cheese sauce was too sour. Maybe next time I will try to use a different cheese.

  3. Meghan Carroll Horton Reply

    This recipe was SO delicious. The sauce definitely makes it! Make sure to use fresh ingredients!

  4. I made this the other night along with pan roasted broccoli and used the gruyere sauce on both. They were delicious!  I can’t say I was a huge fan of cauliflower but this was really yummy!

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