Minggu, 10 April 2011

Cauliflower mornay

Ingredients (serves 4)

  • 1 (800g) small cauliflower, trimmed, cut into large florets
  • 50g butter
  • 1/4 cup plain flour
  • 2 cups milk
  • 3/4 cup grated cheddar cheese
  • 1/2 cup fresh breadcrumbs
  • Method

    1. Preheat oven to 200°C/180°C fan-forced. Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain.
    2. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add milk, stirring until smooth. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has thickened. Remove from heat. Stir in 1/2 cup cheese. Season with salt and pepper.
    3. Pour half the sauce into a 6 cup-capacity ovenproof dish. Arrange cauliflower over mixture. Top with remaining sauce. Combine breadcrumbs and remaining cheese in a bowl. Sprinkle breadcrumb mixture over cauliflower mixture. Bake for 20 minutes or until golden. Serve.


    • Serve with: Corned beef, roast beef and lentil stew.

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