Stovetop Cauliflower Casserole

Servings: 4

Although this goes under the broiler just for two minutes to brown the top, the rest of the cooking process takes place in one great non-stick pan over the stovetop.



4 cups white, green or purple cauliflower
1-1/2 cups whole milk
Salt and pepper
1/2 cup seasoned dry Italian breadcrumbs
3/4 cup Asiago cheese
1 teaspoon truffle oil, or substitute olive oil
2 tablespoons all-purpose wheat flour
1 tablespoon fresh garlic chives
1 teaspoon Dijon-style mustard


Stovetop Cauliflower Casserole recipe 


Cut the cauliflower into 1-inch pieces (florets only); discard the thick core. Add the cauliflower to a 12-inch ovenproof skillet coated with Teflon™ non-stick. Pour in all but 1/4 cup of the milk and bring to a boil. Season with salt and pepper and simmer the cauliflower covered until tender—about 7 minutes over medium heat.

Meanwhile, preheat the broiler, and in a small bowl, combine the breadcrumbs, 1/4 cup of the cheese and the truffle (or olive) oil. In another small bowl, whisk in the flour and the remaining milk until smooth. When the cauliflower is tender, pour the mixture into the skillet. Cook over medium heat, stirring, until thickened, about 2 minutes. Stir in the remaining cheese, chives, mustard, and another seasoning of salt and pepper to taste. Sprinkle evenly with the breadcrumb mixture.

Place the skillet under the broiler for 2 minutes or just until the vegetable and breadcrumbs begin to brown.