Stovetop Cauliflower Casserole

Ingredients 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

Directions

Cut the cauliflower into 1-inch pieces (florets only); discard the thick core. Add the cauliflower to a 12-inch ovenproof skillet coated with DuPont™ 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.