Today we are preparing a vegetarian dish that is truly delicious: Cauliflower with Mornay Sauce.
If you are used to gratinating your vegetables with the classic béchamel, get ready to take a leap in taste quality!
The magic of Mornay Sauce lies in this: it is nothing but our beloved béchamel, but enriched with grated cheese (often Gruyère, Emmental, or Parmesan, depending on tradition and taste).
This addition makes the final flavor much richer, more savory, and enveloping, and the crust that forms in the oven, the famous gratin, is more golden, crunchy, and irresistible compared to that obtained with simple béchamel.
It’s the extra touch that transforms a side dish into a comforting and unforgettable dish!
Furthermore, to make this vegetarian dish even more complete and tasty, you can enrich it with just a few ingredients.
Imagine adding to your preparation some sautéed mushrooms or peas for color and texture, or perhaps a handful of toasted walnuts or pine nuts for a crunchy note and more intense flavor. A true delight!
Below you will find more ideas for cooking cauliflower, and then, as always, let’s go just below the photo to find out how to prepare Gratinated Cauliflower with Mornay Sauce.
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Spring, Summer and Autumn
Ingredients for Cauliflower with Mornay Sauce
- 1 cauliflower (large)
- 1.1 lbs Mornay Sauce
- 2 tbsp butter (melted)
- 4 tbsp Grana Padano cheese, grated
- 2 pinches salt
- to taste nutmeg
Preparation of Cauliflower with Mornay Sauce
To prepare the cauliflower with Mornay sauce, start by cleaning the cauliflower, separate the florets, wash them under cold water, and steam, or microwave, (as I do), simply by placing the cauliflower and 2 tablespoons of water in a dish that fits it well, cover with plastic wrap, set to maximum power, and cook for 5 minutes, then let it cool covered.
Prepare the Mornay sauce, which is nothing more than a simple béchamel, with the addition of egg yolk and cheese.
Find out how to prepare it and the amounts HERE.
Now that the cauliflower is ready and the Mornay sauce just made, take a wide enough baking dish to allow the cauliflower florets to be placed all at the same level, slightly close, but not touching, so that the sauce can slide in between.
Place a drizzle of oil at the bottom of the baking dish, a few spoonfuls of Mornay sauce, and arrange the cauliflower florets, then, with the help of a spoon, spread the sauce over the entire surface, making sure it goes into the gaps between each piece of cauliflower.
Sprinkle everything with grated Grana cheese and melted butter.
Bake in a preheated static oven at 392°F for 15 minutes, turning on the grill for the last 5 minutes, to allow a crust to form. And…
ENJOY YOUR MEAL
Storage, tips, and variations
Cauliflower with Mornay sauce can be stored in the refrigerator for 2 days well sealed in an airtight container.
You can use white cauliflower, Roman cauliflower, or purple cauliflower🥦 or yellow, or even broccoli.
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