One-Skillet Cauliflower with cheese sauce

[Mariesoleil]

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

CAULIFLOWER
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)

CHEESE SAUCE
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

TOPPING
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.

NUTRITION ESTIMATE
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

[lurkur]

Have you tested this out? How did it turn out? Sounds good!

[Mariesoleil]

^^ Not yet.

[msdeb]

i've tried to find a recipe that makes cauliflower more appetizing, this one sounds good!

[McJag]

I am afraid I would eat the whole thing! I love cauliflower raw or cooked and this sounds perfect!

[panda]

Yummy! this sounds great!

[Charmed Hour]

Wow, I'm making cauliflower and broccoli in a cream sauce tonight. I'm going to try this recipe out instead of the one I normally use

[HelpMeRhonda]

YUMMM I want to eat that right now.

[Charmed Hour]

I made this last night. I didn't have Japanese or whole wheat bread crumbs so I just chopped up some stale Italian bread and threw it on top. It was delicious. My picky mother-in-law even liked it.

[Laxmobster]

I'll eat anything with cauliflower! It's my favorite vegetable!

[Algernon]

Omg, this sounds awesome. Will be trying it soon.