| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Garden1 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Cauliflower |
|
|
Vinegar; as needed |
|
|
Salt |
|
|
=== FOR MORNAY SAUCE === |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 2 |
c |
Milk |
| 2 |
|
Pinches Nutmeg |
| 1 |
pn |
Cayenne pepper |
| 1/4 |
c |
Grated Gruyre Cheese |
| 4 |
|
Butter pats |
INSTRUCTIONS
Break the cauliflower into florets and soak them for 10 minutes in
cold water with a bit of vinegar. Drain. Cook the cauliflower florets
in boiling salted water or steam them until tender. Drain them well
and arrange them in a gratin dish. Cover and place to the side. For
the Mornay sauce, melt the butter over low heat. Add flour and stir
for a few seconds until the mixture begins to foam. Add the milk all
at once. Then, add nutmeg and cayenne pepper. Mix and cook, stirring
constantly, until thick. Remove from heat and add half of the grated
Gruyre. Pour the Mornay sauce over the cauliflower florets and
sprinkle with the remaining Gruyre and four pats of butter. Place
under a preheated broiler and cook for a few minutes or until the top
is golden brown. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 121
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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