An easy way to cook cauliflower with a cheese sauce, all in the same skillet
ONE-SKILLET CAULIFLOWER with CHEESE SAUCE
Hands-on time: 20 minutes
Time to table: 35 minutes
Serves about 6 for every-day, more for bigger meal
1-1/4 cup skim milk
1/2 teaspoon kosher salt
1 head fresh cauliflower, outside leaves removed, core removed in a large V, sections cut into bite-size florets of roughly the same size (for even cooking)
1/4 cup skim milk
2 tablespoons flour
1/2 cup (2 ounces) sharp cheddar, grated
1 teaspoon good mustard such as Dijon
1 tablespoon chopped fresh chives (mostly for color)
1/4 teaspoon white pepper
1/2 cup panko (Japanese bread crumbs) or whole wheat bread crumbs
1/4 cup (1 ounce) sharp cheddar, grated
1/2 teaspoon olive oil
CAULIFLOWER In a large oven-safe skillet, heat the milk and salt on MEDIUM HIGH. Add the cauliflower as soon as it's prepped (the milk won't cover the cauliflower so place the stems down since they are more dense and take longer to cook), cover and bring to a boil. Let simmer for 10 - 15 minutes until the cauliflower is nearly fully cooked. (Slip a knife into the center of a stem, if it goes in easily, it's done.)
CHEESE SAUCE While cauliflower cooks, in a small bowl, whisk together the 1/4 cup milk and flour until smooth. Once the cauliflower is cooked, push the cauliflower to the side of the skillet. Slowly whisk the flour into the milk in the center of the skillet (it will start to thicken right away, just keep whisking). Stir in the remaining cheese sauce ingredients and let cook a minute or two, stirring occasionally to evenly distribute the cheese sauce. (If making ahead, transfer to a refrigerator dish and refrigerate until just before serving. Return the cauliflower to a skillet to warm through.) If you like, transfer hot cauliflower to an oven-proof serving dish, otherwise continue with the oven-safe skillet.
TOPPING Turn on the broiler, with a rack about six inches away from fire. Mix the topping ingredients and sprinkle across top of cauliflower. Put under the broiler to broil for 5 - 10 minutes or until topping begins to brown a little. Serve immediately.
TO PREP AHEAD
DAY BEFORE Assemble the panko topping. Cover and refrigerate.
MORNING OF Cook the cauliflower and cheese sauce. Cover and refrigerate.
BEFORE DINNER Warm through in a skillet. Transfer to oven-safe serving dish. Top with crumbs and put under the broiler until beginning to brown.
Per Serving (Assumes 6): 142Cal; 5g Tot Fat; 3g Sat Fat; 15mg Cholesterol; 306mg Sodium; 16g Carb; 3g Fiber; 3g Sugar; 8g Protein; Weight Watchers 2 points
One-Skillet Cauliflower with Cheese Sauce ♥ | A Veggie Venture