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Skillet Cauliflower Gratin
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
1Position rack in upper third of oven; preheat broiler.
2Bring 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.
3Meanwhile, 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.