Cauliflower Mornay Recipes

CAULIFLOWER AND BROCCOLI MORNAY

Cauliflower and Broccoli Mornay image

DH requested a change from steaming the broccoli and cauliflower and suggested a cheese sauce. The following is what was created. As I didn't measure the ingredients except for the milk for the cheese sauce I have approximated what I used. When making sauce use a whisk. UPDATE - please feel free to incorporate other vegies we have included carrot and or mushrooms and if wanting a one pot meal some cooked shredded chicken also goes well.

Provided by ImPat

Categories Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 1/2 tablespoons plain flour (all purpose)
1 1/2 tablespoons butter
1 1/2 cups milk (I use hi-lo, warm milk)
1/2 cup cheddar cheese (grated, I use sharp vintage)
1/2 cup cheddar cheese (grated)
1/4 cup mozzarella cheese (grated)

Steps:

Preheat oven to 175°C.
Blanch broccoli and cauliflower florets in boil water for a minute and then drain and refresh under cold water.
Put into a small casserole dish (mine is 1 quart/1 litre).
For the Cheese Sauce melt butter in a small pot over medium heat and then add flour and cook for 2 minutes and then add the warm milk and whisk, once all lumps are removed you can use a wooden spoon, cook till thicken and then take of the heat and add the 1/2 cup cheddar and stir till melted.
Mix up the second 1/2 up of cheddar and mozzarella.
Pour cheese sauce over the cauliflower and broccoli and then sprinkled the mixed cheeses over and put in the oven for about 20 minutes or until golden brown.

Nutrition Facts : Calories 259.3, Fat 18.8, SaturatedFat 11.7, Cholesterol 59.5, Sodium 321.5, Carbohydrate 10.3, Fiber 0.9, Sugar 1, Protein 13.5

CAULIFLOWER MORNAY CREPES

Cauliflower Mornay Crepes image

Oh so good! I made these when my kids were little. Believe it or not they loved them. Again compliments of Crepe Cookery, 1976.

Provided by PaulaG

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 small cauliflower, broken into flowerets (approximately 2 cups)
3 tablespoons butter
3 tablespoons flour
1/2 cup light cream
1/2 cup milk
1/2 teaspoon salt
8 cooked crepes
1/2 cup soft breadcrumbs
1 tablespoon melted butter
1/4 cup grated parmesan cheese

Steps:

Preheat oven to 350 degrees.
Steam cauliflower until tender; drain thoroughly.
Melt 2 Tbsp.
butter; stir in flour until smooth.
Add cream, milk and salt to roux and cook over low heat, stirring until thickened.
Combine the cauliflower with cream sauce.
Fill crepes; fold in half and place in shallow baking pan.
Melt remaining tablespoon of butter and mix with bread crumbs and cheese.
Sprinkle over crepes.
Cook in oven about 15 to 20 minutes.

CAULIFLOWER MORNAY

Cauliflower Mornay image

Number Of Ingredients 10

Ingredients

1 head cauliflower
1 1/2 cups medium rich cream sauce (recipe below)
1 cup Cheddar cheese grated
2/3 cup bread buttered bread crumbs
* Part two.
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
3/4 cup milk
3/4 cup light cream

Steps:

Wash cauliflower, remove outer leaves and break into flowerets. Cut away heavy stems. Steam flowerets in one inch of boiling, salted water in a heavy, covered saucepan. Cook until crispy-tender. Drain very thoroughly.Transfer flowerets to a shallow baking dish, 8 inches by 10 inches. Cover with 1/2 cup cheese, sauce, then remainder of cheese. Top with bread crumbs. Heat in 350° oven until hot and bubbly.To make cream sauce:*Melt butter. Add flour and salt. Then add milk and cream. Cook until thick.

Nutrition Facts : Nutritional Facts Serves

COD, CAULIFLOWER & CHORIZO MORNAY

Cod, cauliflower & chorizo mornay image

A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings

Provided by Katy Greenwood

Categories Dinner, Main course, Supper

Time 1h

Number Of Ingredients 9

Ingredients

1 small head of cauliflower , cut into florets
½ chorizo ring (about 100g/4oz), roughly chopped
25g butter
3 tbsp plain flour
500ml milk
140g gruyère , grated
500g cod loin, chopped into large chunks
50g breadcrumbs
½ small pack parsley , finely chopped

Steps:

Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.
Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.
Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.

Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.6 milligram of sodium

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