5 Ingredient Skillet Cauliflower and Gouda Gratin
This piping hot skillet of creamy cauliflower florets with a cheesy, golden crust will become your new go-to fall side.
Servings 5 servings
- 3 Tbsp. extra-virgin olive oil divided
- 6 cups cauliflower florets from 1 medium head of cauliflower
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 1/4 cups unsweetened original cashewmilk
- 1 tsp. Dijon mustard
- 1/2 cup herb breadcrumbs
- 1/2 cup freshly grated Gouda cheese
Heat 1 Tbsp. of the oil in a large oven-safe skillet with a lid attachment over medium-high. Add cauliflower; cook 5 to 6 minutes, stirring occasionally, until it begins to pick up color. Season with salt and pepper and reduce heat to medium.
Combine cashewmilk and mustard in a large glass measuring cup. Pour into skillet, cover, and simmer for 7 minutes, stirring occasionally, until cauliflower is tender and most of the cashewmilk is absorbed.
Preheat broiler to HIGH. Combine remaining 2 Tbsp. oil, breadcrumbs, and Gouda in a bowl; mix well. Scatter mixture over cauliflower and transfer to oven. Broil for 2 minutes, or until crust is golden and toasted.