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Craig Claiborne

Cauliflower Mornay

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Preparation info

  • 6

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large cauliflower, cut into flowerets
  • Ā¼ cup butter
  • 2

Method

  1. Cook the cauliflowerets in salted water until just tender. Drain well. Turn into a hot serving dish or casserole.

  2. While the cauliflower is cooking, make a sauce of two tablespoons of the butter, the flour, stock and cream. Season with salt and pepper to

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