Dish of the Week: Skillet Cauliflower Gratin

By June 13, 2010Uncategorized

Image by http://www.flickr.com/photos/veganfeast/

4 cups 1-inch cauliflower florets

1 1/2 cups nonfat milk, divided

1/4 teaspoon salt

1/2 cup dry breadcrumbs

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

Position rack in upper third of oven; preheat broiler. 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. 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, 1-2 minutes.  From EatingWell, Jan/Feb 2008.

Terra

Author Terra

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