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Cauliflower with New Mornay Sauce

EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (2009)

Your rating: None Average: 3.7 (22 votes)

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.



READER'S COMMENT:
"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....
Cauliflower with New Mornay Sauce Recipe

4 Reviews for Cauliflower with New Mornay Sauce

11/24/2013
Anonymous
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.

Taste
Comments
10/16/2013
Anonymous
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.

Comments
03/10/2011
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!

Comments (2)

1 comment

Anonymous wrote 1 year 34 weeks ago

In the beginning of the

In the beginning of the recipe, it says that the oven temp. is 375 degrees

Anonymous wrote 1 year 35 weeks ago

The recipe actually reads the

The recipe actually reads the temperature should be 375. That may be the reason for the lack of browning. I did appreciate you saying the sauce remained runny because that is often a problem for me and can ruin a dish. Seems like a lot of work!

09/21/2009
Anonymous

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

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