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Ingredients
- 4 cups 1-inch cauliflower florets (about 1/2 large head).
- 1 1/2 cups nonfat milk, divided
- 1/4 tsp. salt
- 1/2 cup dry breadcrumbs, preferably whole-wheat
- 3/4 cup shredded sharp Cheddar cheese, divided
- 1/2 tsp. extra-virgin olive oil
- 2 T. all-purpose flour
- 1 T. chopped fresh chives (can use dried)
- 1 tsp. Dijon mustard
- 1/4 tsp. white pepper
Details
Servings 4
Preparation time 30mins
Cooking time 40mins
Preparation
Step 1
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 flower 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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