Nonfat milk and a bit of sharp cheddar combine to make a rich sauce without all the butter usually found in gratins.
- 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, 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 a rack in the upper third of the oven; preheat the broiler.
Bring the cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce the heat, cover and simmer until the cauliflower is tender, about 5 minutes.
Meanwhile, combine the breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
185 calories; 8g total fat; 5g total saturated fat; 24mg cholesterol; 366mg sodium; 17g carbohydrates; 2g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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