Total Time:
Prep:
Cook:
Skill Level:
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.
Enjoy with a glass of Pinot Gris.
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