Skillet Cauliflower Gratin

24 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.

Ingredients 4 servings

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  • 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

  • Active

  • Ready In

  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 information

  • 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
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1 high fat meat

Reviews 24

July 16, 2015
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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
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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
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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
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By: EatingWell User
Easy and delicious Easy and quick to make. Tasty, creamy sauce. Pros: easy, quick
March 26, 2012
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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
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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
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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
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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.
January 25, 2010
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By: EatingWell User
Another great recipe! Only thing I will do differently next time is add 1 serving of pasta and have it as a main course! It was very yummy! Amanda from NC