Skillet Cauliflower Gratin

http://www.eatingwell.com/recipes/skillet_cauliflower_gratin.html

From EatingWell:  January/February 2008

Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.

4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 4 cups 1-inch cauliflower florets (about 1/2 large head)
• 1 1/2 cups nonfat milk, divided
• 1/4 teaspoon salt
• 1/2 cup dry breadcrumbs, preferably whole-wheat
• 3/4 cup shredded sharp Cheddar cheese, divided
• 1/2 teaspoon extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh chives
• 1 teaspoon Dijon mustard
• 1/4 teaspoon white pepper

Preparation

1. Position rack in upper third of oven; preheat broiler.
2. Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.
3. Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes.

Nutrition

Per serving : 185 Calories; 8 g Fat; 5 g Sat; 2 g Mono; 24 mg Cholesterol; 17 g Carbohydrates; 11 g Protein; 2 g Fiber; 366 mg Sodium; 314 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 high-fat meat