Cauliflower With New Mornay Sauce

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Servings: 8 Difficulty: Advanced
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A creamy, cheesy baked cauliflower casserole with a smooth Mornay sauce topping.
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This comforting dish features tender cauliflower florets smothered in a rich, homemade Mornay sauce. By blending cottage cheese into the classic béchamel base, you achieve a luxuriously smooth texture without the heaviness of full-fat cream. The Gruyère adds a nutty depth that pairs perfectly with the mild sweetness of the steamed vegetable. Topped with a crisp layer of Parmesan and breadcrumbs, it bakes into a golden, bubbling gratin that is elegant enough for a dinner party yet simple enough for a weeknight meal. It’s a vegetarian favorite that brings restaurant-quality flavor to your home table.

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Cauliflower With New Mornay Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 146.2

Description

This comforting dish features tender cauliflower florets smothered in a rich, homemade Mornay sauce. By blending cottage cheese into the classic b&# 195;©chamel base, you achieve a luxuriously smooth texture without the heaviness of full-fat cream. The Gruyère adds a nutty depth that pairs perfectly with the mild sweetness of the steamed vegetable. Topped with a crisp layer of Parmesan and breadcrumbs, it bakes into a golden, bubbling gratin that is elegant enough for a dinner party yet simple enough for a weeknight meal. It’s a vegetarian favorite that brings restaurant-quality flavor to your home table.

Ingredients

Directions

  1. Preheat oven to 375°F (190°C) and position the rack in the upper third of the oven.
  2. Lightly spray a 2-quart shallow baking dish or gratin dish with non-stick cooking spray.
  3. Steam the cauliflower florets until they are tender but still hold their shape, about 5 to 7 minutes.
  4. Rinse the steamed cauliflower under cool water to stop the cooking process, then drain well and set aside.
  5. In a small saucepan, scald 1 cup of the skim milk over medium heat until it begins to steam.
  6. In a small bowl, whisk together the flour and the remaining 1/4 cup cold milk to form a smooth, lump-free paste.
  7. Stir the flour paste into the hot milk and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes.
  8. Remove the sauce from heat and whisk in the cottage cheese, shredded Gruyère, salt, and pepper.
  9. Transfer the sauce to a blender or food processor and blend until completely smooth.
  10. Spread one-third of the smooth cheese sauce evenly over the bottom of the prepared baking dish.
  11. Arrange the drained cauliflower florets over the sauce layer.
  12. Pour the remaining sauce over the cauliflower, ensuring all florets are coated.
  13. Sprinkle the top evenly with grated Parmesan cheese and unseasoned fine dry breadcrumbs.
  14. Bake for 30 minutes, or until the top is golden brown and the sauce is bubbly.
  15. Let stand for 5 minutes before serving to allow the sauce to set slightly.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 146.2kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.8g4%
Cholesterol 4.5mg2%
Sodium 1419.5mg60%
Total Carbohydrate 23.3g8%
Dietary Fiber 4.3g18%
Sugars 8.3g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cauliflower, mornay, gruyere, cottage cheese, creamy, baked, vegetarian, gratin, comfort food, sides, low fat, cheese sauce, italian, dinner, easy, homemade, healthy, parmesan, breadcrumbs, oven
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