Skillet Cauliflower Gratin

This recipe is from the Februray 2008 Eating Well magazine. It is creamy and delicious, but still healthy (and don't you just love when something good is actually healthy?)! Another bonus - when your side dishis gourmet, your main course can be simple!

4 cups 1-inch cauliflower florets (about ½ large head)
1 ½ cups milk, divided
¼ tsp. salt
½ cup dry breadcrumbs
¾ cup shredded sharp cheddar cheese, divided
½ tsp. extra-virgin olive oil
2 Tbsp. all-purpose flour
1 Tbsp. chopped fresh chives
1 tsp. Dijon mustard
¼ tsp. white pepper

Position rack in the top third of the oven and preheat broiler.

Bring cauliflower, 1 ¼ cups milk and salt to a boil in a large oven proof skillet over medium high heat. Reduce heat , cover and simmer until the cauliflower is tender, about 5 minutes. Meanwhile, combine breadcrumbs, ¼ cup cheese and oil in a small bowl. Set aside.

Whisk flour and the remaining ¼ 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 ½ cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1-2 minutes.