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Cauliflower with Mornay Sauce (Choufleur Mornay)

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00194

Ingredients
US standard
Metric
Cauliflower
3 heads
3 heads
Lemon, sliced
1 each
1 each
Mornay sauce
1 quart
0.95 liters
Seasoned bread crumbs
As needed
As needed
Parmesan cheese
10 ounces
285 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Trim the cauliflower and cut into 1 ½” florets. Boil the cauliflower in salted water with the lemon slices until tender.
  3. Prepare the mornay sauce.
  4. Nappé cauliflower florets with the Mornay sauce.
  5. Top with seasoned bread crumbs and parmesan cheese. Bake in a preheated 350°F (177°C) oven for 12 to 15 minutes.