Description
A simple and delicious 5-ingredient Skillet Cauliflower and Gouda Gratin that combines tender cauliflower florets simmered in a creamy cashew milk and Dijon mustard sauce, topped with a crunchy herb breadcrumb and melted Gouda cheese crust. Ready in just 25 minutes, this dish is perfect as a comforting side.
Ingredients
Vegetables and Seasonings
- 6 cups cauliflower florets (from 1 medium head of cauliflower)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Liquids
- 3 Tbsp extra-virgin olive oil (divided)
- 1 1/4 cups unsweetened original cashewmilk
- 1 tsp Dijon mustard
Toppings
- 1/2 cup herb breadcrumbs
- 1/2 cup freshly grated Gouda cheese
Instructions
- Sear the Cauliflower: Heat 1 tablespoon of the olive oil in a large oven-safe skillet with a lid attachment over medium-high heat. Add the cauliflower florets and cook for 5 to 6 minutes, stirring occasionally, until they begin to develop color. Season with kosher salt and freshly ground black pepper, then reduce the heat to medium.
- Simmer in Cashew Sauce: In a large glass measuring cup, combine the unsweetened cashewmilk and Dijon mustard, mixing well. Pour this mixture over the cauliflower in the skillet. Cover the skillet with the lid, and let it simmer for 7 minutes, stirring occasionally, until the cauliflower is tender and most of the cashewmilk has been absorbed.
- Prepare the Topping: While the cauliflower simmers, preheat your oven broiler to HIGH. In a bowl, combine the remaining 2 tablespoons of olive oil with the herb breadcrumbs and freshly grated Gouda cheese. Mix thoroughly to create a coating mixture.
- Broil the Gratin: Once the cauliflower is tender and the liquid mostly absorbed, scatter the breadcrumb and cheese mixture evenly over the top of the cauliflower in the skillet. Transfer the skillet to the oven and broil for about 2 minutes, watching carefully, until the crust is golden brown and toasted.
Notes
- Use an oven-safe skillet with a lid to allow simmering and broiling in the same pan.
- Keep an eye on the gratin while broiling to prevent burning as broilers can vary in intensity.
- Freshly grated Gouda melts better and gives a richer flavor than pre-shredded cheese.
- Cashewmilk provides a creamy dairy-free alternative to traditional cream.
- This dish serves well as a side to roasted meats or as a comforting vegetarian main course.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
