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Cauliflower Gratin
Preparation info
- yield:
6
servings - Difficulty
Easy
Appears in
Published 1991
Béchamel derivatives, especially Mornay sauce, make excellent toppings for gratins because they brown and become extremely aromatic. Practically any vegetable can be pre-cooked slightly and then baked while covered with sauce.
Ingredients
| cauliflower, |
Method
Preheat the oven to . Cut the cauliflower into florets. Boil for about 5 minutes. Drain and transfer to a gratin dish just large enough to hold the cauliflower in a single layer.350°F (180°C) - Ladle the Mornay sauce in an even layer over the cauliflower
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