Cauliflower Mornay

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large cauliflower, cut into flowerets
  • ¼ cup butter
  • 2 tablespoons all-purpose flour
  • 1 cup Chicken Stock
  • 1 cup heavy cream
  • Salt and freshly ground white pepper
  • 2 egg yolks, lightly beaten
  • 2 tablespoons grated Parmesan cheese


    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 taste.

    3. Mix egg yolks with a bit of the sauce and add, stirring, to the sauce. Add the cheese and remaining butter. Mix until the cheese has melted.

    4. Serve over the cauliflower; or use a heatproof casserole, sprinkle the top with extra grated cheese, and broil to a golden brown.