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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary

total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set rack in upper portion of oven; preheat to 375 degrees F. Coat a shallow 2-quart baking or gratin dish with cooking spray.

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  • 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 1/4 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 1/4 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.

Tips

Make Ahead Tip: Prepare through Step 3; cover and refrigerate the sauce and steamed cauliflower separately for up to 1 day.

Nutrition Facts

97 calories; protein 7.8g 16% DV; carbohydrates 11g 4% DV; dietary fiber 2.1g 9% DV; sugars 4.4g; fat 3g 5% DV; saturated fat 1.8g 9% DV; cholesterol 9.1mg 3% DV; vitamin a iu 86.3IU 2% DV; vitamin c 47.8mg 80% DV; folate 71.3mcg 18% DV; calcium 149.6mg 15% DV; iron 0.7mg 4% DV; magnesium 24.3mg 9% DV; potassium 383.7mg 11% DV; sodium 223.8mg 9% DV; thiamin 0.1mg 11% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
10/29/2011
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! Read More
Rating: 2 stars
10/16/2013
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. Read More
Rating: 5 stars
11/24/2013
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 Read More
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Rating: 4 stars
10/31/2011
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 Read More
Rating: 5 stars
09/30/2019
This SLAAAAPPSss Read More