Roasted Cauliflower with Mornay Sauce
This is one of my favourite ways to eat cauliflower. With a small bit of effort, it makes a tasty side on the plate.
6 people
40 minutes
10 minutes
Ingredients
- 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.
