1.

In a small pot, combine the white wine, vinegar and shallots.

2.

Put on medium-high heat and reduce to about 1 tbsp. Set aside for later.

3.

In a small pot, melt the butter and then add the flour.

4.

Let cook for 1-2 minutes until it smells nutty and it looks like wet sand.

5.

Add the milk and bring to a simmer to thicken.

6.

Turn down the heat to low and add the shredded gruyere.

7.

Once the cheese is incorporated, thin the sauce with the white wine-shallot reduction.

8.

Adjust consistency with milk and season with salt and pepper.

9.

Place the cauliflower steamer into the microwave and cook for 5-8 minutes until tender.

10

Carefully remove the vegetables from the steamer package and drizzle the warm cheese sauce.