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Skillet Cauliflower Gratin

January/February 2008

Your rating: None Average: 3.8 (114 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

24 Reviews for Skillet Cauliflower Gratin

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

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Wilma Adams, Monroe, LA

Comments
09/21/2009
Anonymous

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

Amy, Marlboro, MA

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