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Cauliflower with New Mornay Sauce
Cauliflower with New Mornay Sauce
4 Reviews
From: EatingWell Magazine, Holiday Issue 1996
A topping of Mornay sauce is a delicious treatment for numerous vegetables: broccoli, asparagus, fennel, Belgian endive, to name a few. In our revised version, we have replaced some of the high-fat cheeses and cream with low-fat cottage cheese, which contributes a rich dairy flavor without the fat. Even children will eat cauliflower prepared this way.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 head cauliflower, (about 1¾ pounds), cut into large florets
- 1¼ cups nonfat milk, divided
- 3 tablespoons all-purpose flour
- ½ cup low-fat cottage cheese
- ½ cup shredded Swiss cheese, preferably Gruyère
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black or white pepper
- 3 tablespoons freshly grated Parmesan cheese
- 1½ tablespoons unseasoned fine dry breadcrumbs
Preparation
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Active
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Ready In
- Set rack in upper portion of oven; preheat to 375°F. Coat a shallow 2-quart baking or gratin dish with cooking spray.
- Place cauliflower florets in a steamer basket over boiling water, cover and steam until tender but not soft, 5 to 7 minutes. (Alternatively, place florets in a microwave-safe bowl with ¼ cup water, cover and microwave on High for 1 to 3 minutes.)
- Refresh under cool water and set aside.
- Scald 1 cup milk in a medium heavy saucepan over medium heat. Stir together flour and the remaining ¼ cup cold milk in a small bowl to make a smooth paste. Stir into the hot milk mixture and cook, stirring constantly, until thickened, about 3 to 4 minutes. Remove from the heat and whisk in cottage cheese, Swiss cheese, salt and pepper. Transfer sauce to a food processor or blender and puree until smooth.
- Spread one-third of the sauce in prepared baking dish. Arrange the steamed cauliflower over it and top with the remaining sauce. Sprinkle with Parmesan and breadcrumbs. Bake until golden brown and bubbly, about 30 minutes.
- Make Ahead Tip: Prepare through Step 3; cover and refrigerate the sauce and steamed cauliflower separately for up to 1 day.
- Per serving: 97 calories; 3 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 8 g protein; 71 mcg folate; 9 mg cholesterol; 4 g sugars; 86 IU vitamin A; 48 mg vitamin C; 150 mg calcium; 1 mg iron; 224 mg sodium; 384 mg potassium
- Nutrition Bonus: Vitamin C (80% daily value)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 1 lean meat
Reviews 4
November 24, 2013
By: EatingWell User
Cauiflower with Mornay Sauce
I thought it was delicious. I made it for both Christmas and Thanksgiving last year and everyone loved it. I didn't have any problem with the sauce thickness after it was pureed. I used swiss cheese.
Pros: Taste
Cons: none
October 16, 2013
By: EatingWell User
Bland unremarkable
I thought the Guyere would give it some good flavor but in the end I just thought it was bland. Not cheesy. Cauliflower with just olive oil and salt and pepper has more flavor.
March 09, 2011
By: apertzborn
Didn't work for me
This recipe has no oven temperature.... I guessed 350, seemed okay. The sauce did not thicken well and remained runny. The cheese didn't brown, maybe because of the temperature. I won't make it again, roasted cauliflower sprinkled with cheese is easier and tastier!
September 21, 2009
By: EatingWell User
I'm not sure how it tastes yet, but sounds good. My problem with this recipe is that there are no exact measurements per serving, 1/2C-3/4C etc. I am watching my weight and appreciate knowing the exact size of servings. This had none.
Joan, Rotonda West, FL
