Cauliflower Gratin

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

Cauliflower Gratin
Cauliflower Gratin

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups1-inch cauliflower florets, (about 1/2 large head)

  • 1 1/2

    cupsnonfat milk, divided

  • 1/4

    teaspoonsalt

  • 1/2

    cupdry breadcrumbs, preferably whole-wheat

  • 3/4

    cupsharp Cheddar cheese, shredded, divided

  • 1/2

    teaspoonextra-virgin olive oil

  • 2

    tablespoonsall-purpose flour

  • 1

    tablespoonfresh chives, chopped

  • 1

    teaspoonDijon mustard

  • 1/4

    teaspoonwhite pepper

Directions

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.

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