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.
Cauliflower with New Mornay Sauce
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.
4 Reviews for Cauliflower with New Mornay Sauce
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.
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!
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