Skillet Cauliflower Gratin

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Skillet Cauliflower Gratin

Skillet Cauliflower Gratin

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

Serves 4

Prep Time 30 min

Total Time 30 min.


  • 4 cups 1-inch cauliflower florets, (about 1/2 large head)
  • 1 1/2 cups nonfat milk, divided
  • 1/4 teaspoon salt
  • 1/2 cup dry breadcrumbs, preferably whole-wheat
  • 3/4 cup shredded sharp Cheddar cheese, divided
  • 1/2 teaspoon extra-virgin olive oil
  • 2 tablespoon all-purpose flour
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon white pepper

Cooking Directions

Step 1

Position rack in upper third of oven; preheat broiler.

Step 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.

Step 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.