Cauliflower Mornay Recipe
Cauliflower Mornay Recipe with Cauliflower, Plain Flour, Butter, Chedder Cheese, Milk & Breadcrumbs.
INGREDIENTS
1 Large Cauliflower
1 oz (25g) Plain Flour
1 oz (25g) Butter
4 oz (100g) Chedder Cheese, grated
3/4 pint (450ml) Milk
Brown Breadcrumbs
METHOD
Steam the Cauliflower in a little salted water. Keep it whole. It is done when the stalk is soft. Meanwhile, make a Cheese Sauce. Melt the Butter and stir in the Flour. Take way from the heat and add the Milk gradually. Return to the heat, bring to the boil and stir in the Cheese. Put the Cauliflower into a deep, ovenproof dish and cover with the Cheese Sauce. Sprinkle some Grated Cheese and Breadcrumbs on top and brown under the grill. Serves 4.
Based on the Cauliflower Mornay recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).