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Categories:Viewed: 74 - Published at: 3 years ago
Ingredients
- Two heads of cauliflower (6 1/2 pounds total), cored
- 2 cups dry Champagne
- 2 cups chicken stock or low-sodium broth
- 3 garlic cloves, lightly smashed
- 2 large thyme sprigs
- Salt and freshly ground white pepper
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 pound Gruyere cheese, shredded
Method
- Preheat the oven to 400.
- Set the heads of cauliflower in a 10-by-16-inch glass or ceramic baking dish.
- Add the Champagne, stock, garlic and thyme to the baking dish and season the cauliflower with salt and white pepper.
- Cover with foil and roast for 1 hour and 40 minutes, or until tender, basting with the pan juices every 30 minutes.
- Preheat the broiler.
- Broil the cauliflower for 5 minutes, or until golden brown, shifting the dish as necessary.
- Strain the pan juices and reserve 2 cups.
- Keep the cauliflower warm.
- Melt the butter in a large saucepan.
- Add the flour and whisk over moderate heat for 1 minute.
- Whisk in the 2 cups of pan juices and the milk; whisk until smooth.
- Add the cheese and cook, whisking frequently, until the sauce is thickened, 5 minutes.
- Season with salt and white pepper.
- Pour the sauce over the cauliflower and serve.
