Makes 6 servings. Difficulty
1 cauliflower head, cored 1 cup dry white wine 1 cup gf chicken stock 2 garlic cloves, smashed 1 large thyme sprig Kosher salt and freshly ground black pepper 1 Tablespoon unsalted butter 2 Tablespoons gf flour 1/2 cup milk 1 cup gruyère cheese, shredded
Preheat oven to 400°F.
Place cauliflower head in a baking dish, add dry white wine, gf chicken stock, garlic and thyme. Season generously with kosher salt and freshly ground black pepper.
Cover loosely with foil and roast, basting periodically with pan juices, at 400°F for 1-1/2 hours, or until cauliflower is tender.
Preheat broiler. Transfer cauliflower to broiler and broil until lightly golden on top, about 5 minutes.
Transfer cauliflower to a serving bowl and cover to keep warm, (reserve pan juices).
In a medium skillet, melt butter over medium heat. Add flour and stir for 1 minute. Whisk in milk and 1 cup of pan juices; stirring until smooth. Bring mixture to a boil. When it starts to boil, remove from heat and stir in shredded Gruyère until cheese is melted and sauce has thickened. Adjust seasonings to taste with salt and freshly ground black pepper.