Cauliflower mornay | Women's Weekly Food
Mornay sauce is a bechamel, or white, sauce enriched with cheese. It’s a favourite for baked dishes that include cauliflower, cooked pasta, spinach, eggs and fi
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 kilogram cauliflower, trimmed, broken into large florets
- 2 1/2 tablespoon cornflour
- 1 1/2 cup (375ml) low-fat milk
- 1 cup (120g) grated low-fat tasty cheese
- 1 egg yolk
- pinch grated nutmeg
- pinch cayenne pepper
- salad, to serve
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