Roasted Cauliflower with Mornay Sauce
RECIPE OVERVIEW
This is one of my favourite ways to eat cauliflower. With a small bit of effort, it makes a tasty side on the plate.
Ingredients
Serves: 6 people
-
1
-
Fresh Egg
(optional) -
200
g
Milk
-
15
g
Plain Flour
-
50
g
SuperValu Butter
-
15
g
SuperValu Butter
-
1
-
SuperValu Cauliflower
broken into florets -
2
cloves
SuperValu Garlic
finely diced -
50
g
SuperValu Grated Cheddar Cheese
-
1
tbsp
SuperValu Olive Oil
-
115
g
SuperValu Parmesan Cheese Shavings
finely grated -
1
pinch
SuperValu Whole Black Peppercorns
to season
Method
- To prepare the white sauce, firstly melt the butter and add the flour, stirring continuously with a wooden spoon until the flour has been fully incorporated in the melted butter.
- Gradually add the milk, a little at a time, continuously stirring until a smooth sauce has been achieved.
- Add the cheese and the egg yolk at this stage to give a richer sauce.
- Cover with a layer of clingfilm to prevent a skin forming.
- Preheat the oven 180°C/350°F/Gas Mark 4.
- Grease a large baking tray using half the butter.
- Place the cauliflower florets and garlic into the baking tray and drizzle with olive oil, then add the remaining butter.
- Cover with foil and place in the preheated oven for 30 minutes.
- Remove the foil and pour over the Mornay sauce.
- Sprinkle over the Parmesan cheese.
- Return, uncovered, to the oven for a further 8-10 minutes until golden.
- Serve immediately.
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