I added tuna to this and made a sort of easy tuna casserole. It was SO amazing. I'm going to add peas and carrots next time.
Skillet Cauliflower Gratin
From EatingWell: 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.
23 Reviews for Skillet Cauliflower Gratin
This is awesome, I used panko crumbs instead of regular bread crumbs, and it was really nice and crunchy.
This dish was fantastic. I didn't have chives on hand, but substitued chopped green onion. I followed the other readers' advice and used black pepper, and I also doubled up to have leftovers. Unfortunately there were none! My youngest son (a notoriously picky eater) even had seconds. In fact, it was only on his second helping that he realized it was cauliflower. My husband also thought it was potatoes until my son made his discovery. My 13 year old's verdict? "Huh, I guess I really like cauliflower."
I will make again and again.
Jenn D, Seaside, CA
This is excellent. One pan clean-up is great. I didn't feel the store bought bread crumbs were too heavy at all. I added a little extra cheese and it was not necessary. Didn't have any chives--didn't miss 'em. Definitely double the recipe if you want leftovers. Perfect amount for a family of four.
This is a really easy recipe. I made it even easier by using frozen cauliflower. Also, instead of using a skillet, I used a non-stick saucepan and transferred to a non-stick baking pan for the broiling. Worked wonderfully & made for a very quick 'n easy cleanup! Like previous reviewers have said, use black pepper. I also substituted a few dashes of garlic powder for the chives (didn't have any on hand) and it worked out nicely. Also, didn't have any flour (not my day, I know!) but that didn't seem to matter.
Dana, Washington, DC