Cauliflower with Mornay Sauce
Cauliflower with Mornay Sauce
Ingredients
- 2 shallots, chopped
- 1 clove garlic, finely chopped
- 1/4 cup (60 ml) butter
- 1/4 cup (60 ml) flour
- 2 cups (500 ml) milk
- 1 cup (250 ml) Gruyère cheese, grated
- 2 pinches ground nutmeg
- 1 tablespoon (15 ml) fresh parsley, chopped
- Salt and pepper
- 4 cups (1 litre) cauliflower, cooked
Instructions
- In a saucepan, soften the shallots and garlic in the butter for about 2 minutes. Add the flour and cook for 2 minutes. Add the milk and bring to a boil, stirring constantly with a wooden spoon.
- Add the cheese, nutmeg and parsley. Season with salt and pepper. Stir until the cheese has melted.
- Place the cooked cauliflower or broccoflower in a serving dish. Spoon the sauce over and serve.
Cauliflower with Mornay Sauce