This cauliflower in Mornay sauce is the classic side dish suitable for a dinner with guests. It is simple to prepare, delicate, and very inviting. This sauce is just a richer version of the classic béchamel with added cheese, cream, and eggs. The crust that forms with the oven gratin completes the dish. The final result is a creamy dish so good that even those who usually disdain this vegetable will appreciate it.
Other cauliflower side dishes you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Steaming, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Cauliflower in Mornay Sauce
- 2.2 lbs cauliflower (weight net of waste)
- 2 cups milk
- 4 tbsps butter (+ extra for the baking dish)
- 7 tbsps flour
- nutmeg
- 1.75 oz grated Grana Padano (or Parmesan)
- 0.4 cup fresh liquid cream
- 1 egg yolk
- salt
- black pepper
- 1 bunch parsley
Tools
- 1 Steamer
- 1 Saucepan
- 1 Bowl
- 1 Whisk
- 1 Baking dish
Preparation of Cauliflower in Mornay Sauce
Cut the cauliflower into florets, rinse them under running water, and steam them for 15 minutes.
Then transfer them to a previously buttered baking dish and season with salt and pepper to taste.
Prepare 2 cups of béchamel sauce following the recipe described HERE.
Once ready, add the egg yolk, 0.7 oz of grated cheese, the cream, and mix with a whisk until perfectly combined.
Pour this sauce over the cauliflower, spreading it evenly with a spoon.
Finally, sprinkle the surface with the remaining grated cheese (1 oz) and dot with a few pieces of butter.
Bake the cauliflower in Mornay sauce in a preheated static oven at 375°F for 25/30 minutes, switching to grill mode in the last few minutes of cooking.
Remove from the oven, garnish with some chopped parsley, and let it cool slightly before serving. Enjoy! Paola
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