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Cauliflower and Green Pea Mornay


This dish is a variation to the classic French dish called vegetable au gratin. The mornay sauce is a derivative of the classic bechamel sauce that is made a little more creamy with the addition of grated gruyere cheese into it. The cheese turns the sauce into a thick and creamy coating for the whole dish, with everything brought together by baking the top to a golden and crispy layer.


Table of Content

  1. How to make Cauliflower and Green Pea Mornay?
  2. Expert Tips
  3. Recipe Card  

 

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    How to make Cauliflower and Green Pea Mornay ?

    1. Preheat oven to 350°F
    2. In a saucepan combine butter and flour over low heat and do not let it get brown. Add milk to the roux in the pan and keep stirring with a whisk in order to avoid lumps.
    3. Season the sauce with salt, pepper, bay leaf and nutmeg.
    4. Cut the cauliflower into small florets and boil along with the green peas.
    5. Add the vegetables in the sauce and mix using a wooden spoon.
    6. Put it in an oven proof tray and add a layer of grated cheese on top. Bake till the cheese layer gets crispy and golden.
    7. Drizzle with olive oil and serve.

     

    Expert Tips

    1. Bayleaf and nutmeg is added to the milk to remove the raw milk flavour.
    2. Make sure to thoroughly whisk the butter and flour to avoid lumps.
    3. Add the milk slowly to the pan to avoid any lumps from forming.

    Recipe Card


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