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 - email@example.com
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