RSSSkillet Cauliflower Gratin
From EatingWell: January/February 2008 — Subscribe Now!
Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.
Comments
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This is awesome, I used panko crumbs instead of regular bread crumbs, and it was really nice and crunchy. doreencontino |
3 days 1 hour ago |
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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." Jenn D, Seaside, CA |
4 weeks 3 days ago |
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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. |
7 weeks 3 days ago |
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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 |
8 weeks 5 days ago |
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Yum. Easy to make and very tasty. Be careful that you don't scald your milk, like I did. Ms. Jones, Milwaukee, WI |
8 weeks 5 days ago |
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This was excellent and so easy! My kids even went back for seconds!! Michele, OH |
8 weeks 5 days ago |
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Love love loved it!!!! da cook, Garden Grove, CA |
8 weeks 5 days ago |
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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 |
8 weeks 5 days ago |
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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 |
8 weeks 5 days ago |
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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 |
8 weeks 5 days ago |
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