• 4 cups, cauliflower florets (about 1 inch each)
  • 1 1/2 cups nonfat milk, divided
  • 1/4 teaspoon salt
  • 1/2 cup Italian breadcrumbs
  • 1 cup shredded Cheddar cheese
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons flour
  • 1 tablespoon chopped fresh chives or 1 teaspoon dried
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon white pepper

It’s not potatoes but this Au gratin is a real satisfier
Tales of the Dinner Belle
By Brenda Stanley
If you love the creamy, cheesy, and satisfying taste of au gratin potatoes, but are not a fan of the calories, fat, and carbs, here is a recipe for you. My cauliflower Au gratin is rich and delicious but with far fewer of the things you’re trying to avoid. This is one dish that won’t have you feeling like you’re missing out. The cauliflower is a wonderful substitution for potatoes. In fact, it is a wonderful substitute for other starchy foods as well. Try my cauliflower mashed potatoes or fried rice on my website and you’ll be convinced that this vegetable is a healthy and convincing alternative. The creamy and cheesy sauce gets a nice flavor kick from the Dijon mustard and I love the crunchy topping. This dish is simple and a flavorful side dish that will satisfy the entire family.
Belle’s Cauliflower Au gratin
4 cups, cauliflower florets (about 1 inch each)
1 1/2 cups nonfat milk, divided
1/4 teaspoon salt
1/2 cup Italian breadcrumbs
1 cup shredded Cheddar cheese
1 teaspoon extra-virgin olive oil
2 tablespoons flour
1 tablespoon chopped fresh chives or 1 teaspoon dried
1 teaspoon Dijon mustard
1/4 teaspoon white pepper
Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet (if you don’t have an oven proof skillet, you can transfer everything over to a 9 by 11 inch baking pan before broiling) over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes. Meanwhile, combine breadcrumbs, 1/4 cup of the 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.