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Skillet Cauliflower Gratin

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Skillet Cauliflower Gratin
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Makes: 4 servings adjust
Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.



Step 1

Position rack in upper third of oven; preheat broiler.


  • 4 cups Cauliflower Florettes, 1 inch, about 1/2 large head
  • 1 12 cups Non-Fat Milk, divided
  • 14 teaspoon Salt

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.


  • 12 cup Dry Breadcrumbs, preferable whole wheat
  • 34 cup Shredded Extra Sharp Cheddar Cheese, divided
  • 2 tablespoons All-Purpose Flour
  • 12 teaspoon Extra Virgin Olive Oil

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.


  • 1 tablespoon Fresh Chives, chopped
  • 1 teaspoon Dijon Mustard
  • 14 teaspoon White Pepper

Step 4

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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