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Skillet Cauliflower Gratin

January/February 2008

Your rating: None Average: 3.8 (101 votes)

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



READER'S COMMENT:
"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. "
Skillet Cauliflower Gratin

23 Reviews for Skillet Cauliflower Gratin

09/21/2009
Anonymous

Yum. Easy to make and very tasty. Be careful that you don't scald your milk, like I did.

Ms. Jones, Milwaukee, WI

Comments
09/21/2009
Anonymous

This was excellent and so easy! My kids even went back for seconds!!

Michele, OH

Comments
09/21/2009
Anonymous
Love love loved it!!!! da

Love love loved it!!!!

da cook, Garden Grove, CA

Comments
09/21/2009
Anonymous

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

Comments (1)

17 comments

 
orionaut wrote 2 years 52 weeks ago

Thank you Mary Ellen, I will definitely try this! The recipe as published would not work for me since I am on an ultra-low-carb diet and would not be allowed to have either the bread crumbs or the flour.

09/21/2009
Anonymous

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

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