Best 3 Cauliflowermornay Sauce Recipes

**Unveil the Creamy Goodness of Cauliflower Mornay Sauce: A Culinary Symphony of Flavors**

Indulge in a culinary masterpiece with our curated collection of cauliflower mornay sauce recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey as we unveil the secrets of crafting this velvety smooth and versatile sauce, a true testament to the culinary arts. Discover the magic of transforming humble cauliflower into a luscious and creamy sauce that seamlessly complements an array of dishes. Our recipes cater to various dietary preferences, including vegetarian and gluten-free options, ensuring that everyone can savor the delights of this culinary creation. Get ready to elevate your cooking repertoire with this extraordinary sauce.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER AND BROCCOLI MORNAY

Cauliflower and Broccoli Mornay image

DH requested a change from steaming the broccoli and cauliflower and suggested a cheese sauce. The following is what was created. As I didn't measure the ingredients except for the milk for the cheese sauce I have approximated what I used. When making sauce use a whisk. UPDATE - please feel free to incorporate other vegies we have included carrot and or mushrooms and if wanting a one pot meal some cooked shredded chicken also goes well.

Provided by ImPat

Categories Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 1/2 tablespoons plain flour (all purpose)
1 1/2 tablespoons butter
1 1/2 cups milk (I use hi-lo, warm milk)
1/2 cup cheddar cheese (grated, I use sharp vintage)
1/2 cup cheddar cheese (grated)
1/4 cup mozzarella cheese (grated)

Steps:

Preheat oven to 175°C.
Blanch broccoli and cauliflower florets in boil water for a minute and then drain and refresh under cold water.
Put into a small casserole dish (mine is 1 quart/1 litre).
For the Cheese Sauce melt butter in a small pot over medium heat and then add flour and cook for 2 minutes and then add the warm milk and whisk, once all lumps are removed you can use a wooden spoon, cook till thicken and then take of the heat and add the 1/2 cup cheddar and stir till melted.
Mix up the second 1/2 up of cheddar and mozzarella.
Pour cheese sauce over the cauliflower and broccoli and then sprinkled the mixed cheeses over and put in the oven for about 20 minutes or until golden brown.

Nutrition Facts : Calories 259.3, Fat 18.8, SaturatedFat 11.7, Cholesterol 59.5, Sodium 321.5, Carbohydrate 10.3, Fiber 0.9, Sugar 1, Protein 13.5

CAULIFLOWER MORNAY CREPES

Cauliflower Mornay Crepes image

Oh so good! I made these when my kids were little. Believe it or not they loved them. Again compliments of Crepe Cookery, 1976.

Provided by PaulaG

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 small cauliflower, broken into flowerets (approximately 2 cups)
3 tablespoons butter
3 tablespoons flour
1/2 cup light cream
1/2 cup milk
1/2 teaspoon salt
8 cooked crepes
1/2 cup soft breadcrumbs
1 tablespoon melted butter
1/4 cup grated parmesan cheese

Steps:

Preheat oven to 350 degrees.
Steam cauliflower until tender; drain thoroughly.
Melt 2 Tbsp.
butter; stir in flour until smooth.
Add cream, milk and salt to roux and cook over low heat, stirring until thickened.
Combine the cauliflower with cream sauce.
Fill crepes; fold in half and place in shallow baking pan.
Melt remaining tablespoon of butter and mix with bread crumbs and cheese.
Sprinkle over crepes.
Cook in oven about 15 to 20 minutes.

COD, CAULIFLOWER & CHORIZO MORNAY

Cod, cauliflower & chorizo mornay image

A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings

Provided by Katy Greenwood

Categories Dinner, Main course, Supper

Time 1h

Number Of Ingredients 9

Ingredients

1 small head of cauliflower , cut into florets
½ chorizo ring (about 100g/4oz), roughly chopped
25g butter
3 tbsp plain flour
500ml milk
140g gruyère , grated
500g cod loin, chopped into large chunks
50g breadcrumbs
½ small pack parsley , finely chopped

Steps:

Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.
Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.
Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.

Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.6 milligram of sodium

Tips:

Choose fresh and high-quality cauliflower. This will ensure the best flavor and texture for your sauce.
Cut the cauliflower florets into small, even pieces. This will help them cook evenly.
Steam the cauliflower until it is tender. Do not overcook it, or it will become mushy.
Use a high-quality cheese. This will make a big difference in the flavor of your sauce.
Add the cheese slowly, and stir constantly. This will help prevent it from clumping.
Season the sauce to taste. You may want to add salt, pepper, garlic powder, or onion powder.
Serve the sauce immediately. It is best when it is fresh.

Conclusion:

Cauliflower mornay sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add flavor and creaminess to vegetables, pasta, and meat. It is also a good source of vitamins and minerals. If you are looking for a healthy and delicious sauce, cauliflower mornay sauce is a great option.