Skillet Cauliflower Gratin

From Eating Well, January/February 2008

4 cups 1 inch cauliflower florets (about 1/2 large head)
1 1/2 cups nonfat (or other) milk, divided
1/4 tsp salt
1/2 cup dry breadcrumbs
3/4 cup shredded sharp cheese, divided
1/2 tsp olive oil
2 tbsp flour
1 tbsp chopped fresh chives
1 tsp dijon mustard
1/4 tsp pepper

Position rack in upper third of oven; preheat broiler.
Bring cauliflower, 1 1/3 cups milk, and salt to a boil in a large oven-proof skillet over medium-high heat. Reduce heat, cover and simmer until cauliflower is tender, about 5 minutes.
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 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, 1-2 minutes.

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