Cauliflower and Green Pea Mornay
This dish is a variation to the classic French dish called vegetable au gratin. The mornay sauce is a derivative of the classic bechamel sauce that is made a little more creamy with the addition of grated gruyere cheese into it. The cheese turns the sauce into a thick and creamy coating for the whole dish, with everything brought together by baking the top to a golden and crispy layer.
Table of Content
Suggested cookware for the recipe
How to make Cauliflower and Green Pea Mornay ?
- Preheat oven to 350°F
- In a saucepan combine butter and flour over low heat and do not let it get brown. Add milk to the roux in the pan and keep stirring with a whisk in order to avoid lumps.
- Season the sauce with salt, pepper, bay leaf and nutmeg.
- Cut the cauliflower into small florets and boil along with the green peas.
- Add the vegetables in the sauce and mix using a wooden spoon.
- Put it in an oven proof tray and add a layer of grated cheese on top. Bake till the cheese layer gets crispy and golden.
- Drizzle with olive oil and serve.
Expert Tips
- Bayleaf and nutmeg is added to the milk to remove the raw milk flavour.
- Make sure to thoroughly whisk the butter and flour to avoid lumps.
- Add the milk slowly to the pan to avoid any lumps from forming.
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