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Skillet Cauliflower Gratin
Skillet Cauliflower Gratin
25 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups 1-inch cauliflower florets (about ½ large head)
- 1½ cups nonfat milk, divided
- ¼ teaspoon salt
- ½ cup dry breadcrumbs, preferably whole-wheat
- ¾ cup shredded sharp Cheddar cheese, divided
- ½ teaspoon extra-virgin olive oil
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh chives
- 1 teaspoon Dijon mustard
- ¼ teaspoon white pepper
Preparation
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Active
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Ready In
- Position rack in upper third of oven; preheat broiler.
- Bring cauliflower, 1¼ 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.
- Meanwhile, combine breadcrumbs, ¼ cup cheese and oil in a small bowl. Whisk flour and the remaining ¼ 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 ½ 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.
- Serving size: about 1 cup
- Per serving: 183 calories; 8 g fat(4 g sat); 2 g fiber; 17 g carbohydrates; 11 g protein; 47 mcg folate; 23 mg cholesterol; 6 g sugars; 0 g added sugars; 257 IU vitamin A; 22 mg vitamin C; 267 mg calcium; 0 mg iron; 362 mg sodium; 298 mg potassium
- Nutrition Bonus: Vitamin C (37% daily value), Calcium (27% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 1 vegetable, 1 high fat meat
Reviews 25
February 12, 2017
By: Tina Poirier
My son and I are trying to eat better.. this was very good and definitely will make again. I also cut up some pieces of turkey sausage and put that in as well. Very good recipe, thank you!
July 16, 2015
By: EatingWell User
Easy and great way to spice up cauliflower
This is a great way to spice up cauliflower. Added some variety to plain old steam cauliflower.
Also a great alternative to mac and cheese! I am a pasta lover but now that I have made this, the next time I am craving mac and cheese, I'll reach for this recipe instead.
I was going to take a photo, but we ate it all before I had a chance!
Pros: Quick and easy to make
January 11, 2014
By: EatingWell User
Good recipe
I enjoyed this recipe and have made it a few times. I modified it a little, I had 1% on hand instead of skim and I used a little less cheese. I used a mix of purple and white cauliflower and topped with fresh herbs: parsley, basil & tarragon. The purple cauliflower made the dish look incredible.
December 22, 2012
By: EatingWell User
Excellent comfort food
I went ahead and used the whole head of cauliflower in my 12 cast iron skillet and used a lid during the cooking process. When broiling watch it carefully to prevent burn. 2 minutes max. Turned out heavenly! Yum
Pros: A great alternative to that boring steamed cauliflower
May 23, 2012
By: EatingWell User
Easy and delicious
Easy and quick to make. Tasty, creamy sauce.
Pros: easy, quick
March 26, 2012
By: EatingWell User
Creamy yet low fat
I love cauliflower and this easy recipe dressed it up into a fabulous side.
Pros: delicious
February 20, 2012
By: EatingWell User
Good substitute for mac and cheese
This is a good substitute when you are craving adult mac and cheese but can't afford the carbs in pasta. Hit the spot on a cold February night.
Pros: creamy!
January 06, 2011
By: Cynthia
Try it!
Really liked this! Used fat free half and half for added richness and added 1 ham steak, diced. Kicked up the spices a bit, too.
March 09, 2010
By: EatingWell User
I wasn't that impressed with this... I think I would have preferred steamed cauliflower with some cheese on top. Would have been easier, too.
