4 cups 1-inch cauliflower florets, (about 1/2 large head)
1 1/2 cups nonfat milk, divided
1/4 teaspoon salt
1/2 cup dry breadcrumbs, preferably whole-wheat
3/4 cup sharp Cheddar cheese, shredded, divided
1/2 teaspoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 tablespoon fresh chives, chopped
1 teaspoon Dijon mustard
1/4 teaspoon white pepper
1. Position rack in upper third of oven; preheat broiler.
2. Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.
3. 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 the 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 to 2 minutes.
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