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

Makes 4 servings, about 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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: Per serving: 185 calories; 8 g fat (5 g sat, 2 g mono); 24 mg cholesterol; 17 g carbohydrate; 11 g protein; 2 g fiber; 366 mg sodium; 314 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Calcium (30% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1 high-fat meat

This was a great side dish easy to make and flavorful. I will repeat it for week night meals.

Amy, Marlboro, MA

I would like to receive more recipes that are low-carb for kids with diabetes 1.

Wilma Adams, Monroe, LA

I thought this was pretty good. However, two things I would change. First, store-bought bread crumbs are way too dense for this dish in my opinion. They tended to take over the whole dish. Next time, I will make my own and probably cut the amount in half. Secondly, I will switch the white pepper to black pepper to give it more of a kick.

Jennifer, Puyallup, WA

This was so good, I will definately make this again. I cooked the cauliflower in a sauce pan, though, and just transferred it to a small baking dish after I added the milk/flour and the sauce thickened. Then I added the topping crumbs and oven browned it. Next time I will double the recipe so we can have left overs. It would also be great for entertaining since it can be made ahead of time and browned with other items later. Thanks!

Healthy Cook, PA

I do cauliflower another way, that is always impressive and delish. I immerse the entire clean head into a sauce pan w/ a little water and salt, simmer till tender, then pour off the water, dig a few holes, and add a topping of butter, mustard, onion flakes, parsley, garlic and grated cheese. Pack this into and around the head and cover. Let it melt and merge into the veg. and then serve with a large serving spoon. Divine.

Mary Ellen, KC, MO