Thursday, May 12, 2005

Skillet Cauliflower Gratin

Skillet Cauliflower Gratin (Adapted from Eating Well)

4 cups 1" cauliflower florets
1 1/2 cups milk, divided
1/4 teaspoon salt
1/2 cup dry whole-wheat panko breadcrumbs
3 ounces shredded sharp Cheddar cheese, divided
1 teaspoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon white pepper

Preheat broiler

In a large oven-safe skillet, add cauliflower, 1 1/4 cups milk and salt - bring to a boil over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.

Meanwhile, in a small bowl, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl.

In another small bowl, whisk together flour and the remaining 1/4 cup milk. When the cauliflower is tender, stir this mixture into the pan and cook, stirring, until thickened, about 1 to 2 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Scatter the breadcrumb mixture evenly over the top. Place the skillet in the oven and broil until the top is crispy and beginning to brown, 1 to 2 minutes.

Makes about 2 to 4 servings.

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  1. Joe, this looks really good. I have cauliflower left from my fondue party so this would be a great use for it. Thanks!


  2. Joe, this looks like a great recipe. But how much olive oil does it call for? I'm assuming it's 1 tablespoon, but please let us know if I'm wrong about that. Thanks.

  3. Martha - Let me know how it worked for you!

    Nancy - Oops, I see what you mean. Thanks! It just calls for a teaspoon and it is now corrected.