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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 Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 185 calories; 8 g fat (5 g sat, 2 g mono); 24 mg cholesterol; 17 g carbohydrates; 11 g protein; 2 g fiber; 366 mg sodium; 314 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Calcium (30% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 high-fat meat


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Recipe Categories

Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Broil
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Type of Dish
Side dish, vegetable
Ethnic/Regional
French
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
January/February 2008
20 minute dinner recipes
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