WILD MUSHROOM AND CAULIFLOWER LASAGNA
Provided by Bobby Flay
Time 3h45m
Yield 8 servings
Number Of Ingredients 31
Steps:
- Make the tomato sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and red pepper flakes and cook 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened, about 10 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth; return to the saucepan and add the parsley, honey, 1/4 teaspoon salt, and pepper to taste.
- Make the cauliflower Mornay sauce: Preheat the oven to 350 degrees F. Cut off the cauliflower florets and put in a small roasting pan. Drizzle with the olive oil and season with salt and pepper. Add 1 1/2 cups water to the pan, cover with aluminum foil and bake until very tender, about 1 hour. Remove from the oven.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 30 seconds. Whisk in 4 cups milk, increase the heat to medium high and bring to a boil, whisking; cook, whisking, until thick, about 5 minutes. Add the cauliflower, reduce the heat to low and cook 5 more minutes. Remove from the heat and let cool slightly, then puree until smooth. Strain into a clean saucepan and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper to taste and cook 1 minute. Thin with some of the remaining 1 cup milk, if needed.
- Make the lasagna: Soak the porcini mushrooms in 1 1/4 cups boiling water, 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook 5 minutes; drain and rinse under cold water. Set aside. Preheat the oven to 375 degrees F.
- Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme and 1/2 cup romano cheese in a bowl and season with salt and pepper.
- Heat the olive oil in a saute pan over high heat. Add the garlic and cook 1 minute. Add the assorted mushrooms and cook until soft, about 4 minutes. Add the shallots and cook until golden, about 6 minutes. Drain the porcini mushrooms, reserving the liquid, then coarsely chop and add to the pan; cook 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced, about 6 minutes. Stir in the remaining 2 teaspoons thyme and 1/4 cup parsley and season with salt and pepper. Remove from the heat.
- To assemble the lasagna, ladle some of the tomato sauce into a 10-by-14-inch baking dish. Ladle on some of the cauliflower sauce; top with 4 noodles. Top with some of the ricotta mixture, then some of the mushroom mixture, fontina and some of the remaining romano cheese. Season with salt and pepper. Repeat to make 3 more layers, ending with a layer of noodles, cauliflower sauce and romano. Put the dish on a baking sheet, cover with aluminum foil and bake 30 minutes. Uncover and bake until bubbly, 30 to 40 more minutes. Remove from the oven, sprinkle with parsley and let sit 15 minutes before serving. Serve with the remaining tomato sauce.
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
COD, CAULIFLOWER & CHORIZO MORNAY
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
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
CAULIFLOWER/MORNAY SAUCE
Yield 4-6
Number Of Ingredients 10
Steps:
- Wash, trim, and steam cauliflower about 15-20 mins Drain and arrange in baking dish Sprinkle liberally with breadcrumbs Drizzle butter over crumb Spoon cheese sauce into center Broil until crumbs are lightly browned Sauce: melt butter;add flour and stir until dissolved Add milk gradually, tiring until thickened Add remaining ingredients (if doubling, o not increase butter)
CAULIFLOWER MORNAY CREPES
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
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 AND BROCCOLI MORNAY
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
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
Number Of Ingredients 10
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
CAULIFLOWER MORNAY
Number Of Ingredients 10
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
More about "cauliflowermornay sauce recipes"
CAULIFLOWER GRATIN WITH MORNAY SAUCE RECIPE ON FOOD52
From food52.com
PIEDMONTESE.COM | CAULIFLOWER MORNAY RECIPE
From piedmontese.com
UP THE APPEAL OF A SIMPLE ROASTED CAULIFLOWER HEAD …
From theglobeandmail.com
POTATO AND CAULIFLOWER CHEESE MORNAY – RECIPE
From unileverfoodsolutions.com.au
STEAMED CAULIFLOWER WITH MORNAY SAUCE - COOKBOOKINABOX
From cookbookinabox.com
Reviews 1Servings 6Cuisine FrenchCategory Vegetable
CAULIFLOWER WITH MORNAY SAUCE | RICARDO
From ricardocuisine.com
5/5 (4)Category AppetizersServings 4Total Time 30 mins
CAULIFLOWER MORNAY AMANDINE RECIPE - COOKEATSHARE
From cookeatshare.com
MARY BERRY’S CAULIFLOWER, LEEK AND BROCCOLI MORNAY - YOU MAGAZINE
From you.co.uk
CAULIFLOWER MORNAY – COOKERYSKILLS
From cookeryskills.com
CAULIFLOWER WITH MORNAY SAUCE - RECIPES LIST
From recipes-list.com
MORNAY SAUCE – COOKERYSKILLS
From cookeryskills.com
CAULIFLOWER AU GRATIN RECIPE - CHEF BILLY PARISI
From billyparisi.com
OUR BEST CAULIFLOWER RECIPES | MYRECIPES
From myrecipes.com
[RECIPE] CAULIFLOWER GRATIN WITH MORNAY SAUCE | WISCONSIN PUBLIC …
From wpr.org
CAULIFLOWER MORNAY | FOOD TO LOVE
From foodtolove.co.nz
CAULIFLOWER WITH MORNAY SAUCE - RECIPE - COOKS.COM
From cooks.com
BAKED CAULIFLOWER WITH MORNAY SAUCE (GLUTEN FREE) – RECIPE
From thejoyfulfoodie.com
CAULIFLOWER MORNAY - BIGOVEN.COM
From bigoven.com
ROASTED CAULIFLOWER WITH MORNAY SAUCE RECIPE | HEALTH.COM
From health.com
CAULIFLOWER CHEESE | RECIPETIN EATS
From recipetineats.com
CAULIFLOWER MORNAY RECIPE MADE WITH FOODCOAST CHEESY SAUCE
From youtube.com
BROCCOLI-CAULIFLOWER MORNAY | LISA'S KITCHEN | VEGETARIAN RECIPES ...
From foodandspice.com
CAULIFLOWER & BROCCOLI MORNAY RECIPE - FOOD NEWS
From foodnewsnews.com
CAULIFLOWER MORNAY | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
CAULIFLOWER MORNAY BY BENTM. A THERMOMIX ® RECIPE IN THE …
From recipecommunity.com.au
CAULIFLOWER & BROCCOLI MORNAY RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BASIC CHEESE SAUCE (SAUCE MORNAY) - BIGOVEN.COM
From bigoven.com
10 BEST CAULIFLOWER BLUE CHEESE RECIPES | YUMMLY
From yummly.com
ROASTED CAULIFLOWER WITH MORNAY SAUCE - SUPERVALU
From supervalu.ie
{RECIPE} BAKED CAULIFLOWER WITH MORNAY SAUCE (GLUTEN FREE) - THE …
From pinterest.com
ROMANESCO AND CAULIFLOWER GRATIN WITH SWISS/GRUYERE CAULIFLOWER …
From wordenfarmtotable.com
TRADITIONAL ROAST DINNER WITH CAULIFLOWER MORNAY AND GRAVY
From foodtolove.co.nz
SIMPLE MORNAY SAUCE - INSPIRED CUISINE
From inspiredcuisine.ca
MORNAY SAUCE RECIPE FOR LASAGNA | DEPORECIPE.CO
From deporecipe.co
LOUISVILLE HOT BROWNS WITH CAULIFLOWER MORNAY RECIPE | COOKING …
From cookinglight.com
ADAM LIAW'S FRIED ONION CHICKEN MORNAY | THE COOK UP | SBS FOOD
From sbs.com.au
CAULIFLOWER MORNAY - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love