Recipe Image

Skillet Cauliflower Gratin

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.”


    • 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


  • 1 Position rack in upper third of oven; preheat broiler.
  • 2 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.
  • 3 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.
ALL RIGHTS RESERVED © 2019 Printed From 8/24/2019