Cauliflower With New Mornay Sauce Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
1 3/4 lbs: Cauliflower, cut florets
1 1/4 cup: Skim milk,
3 tbsp: All-purpose flour,
1/2 cup: 1% cottage cheese,
1/2 cup: Gruyere cheese, shredded
1/4 tsp: Salt,
1/4 tsp: Fresh ground white or black pepper,
3 tbsp: Parmesan, grated
1 1/2 tbsp: Unseasoned fine dry bread crumbs,
Directions:
Set rack in upper portion of oven; preheat to 375~. Spray a shallow 2-qt
baking or gratin diwsh with Pam. Steam cauliflower until tender, but not
soft, 5 to 7 minutes. Refresh under cool water and set aside. Scald 1 cup
milk over medium heat. In a small bowl, stir together flour and thee
remaining 1/4 c cold milk to make a smooth paste. Stir into the hot milk
mixture and cook, stirring constantly, until thickened, about 3 to 4
minutes. Remove from the heat and whisk in cottage cheese, Gruyere (or
Swiss), salt and pepper. Transfer sauce to a processor or blender and puree
until smooth. Spread 1/3 of sauce in prepared baking dish. Arrange
cauliflower over it and top with the remaining sauce. Sprinkle Parmesan and
crumbs on top. Can be made, up to this point, and stored in the fridge for
up to 1 day. Bake for 30 minutes or until golden brown and bubbly. This is
a good sauce for any veggie. CAL 100; FAT 3gr. Source: Recipe Rescue
Cookbook
Source from luhu.jp
baking or gratin diwsh with Pam. Steam cauliflower until tender, but not
soft, 5 to 7 minutes. Refresh under cool water and set aside. Scald 1 cup
milk over medium heat. In a small bowl, stir together flour and thee
remaining 1/4 c cold milk to make a smooth paste. Stir into the hot milk
mixture and cook, stirring constantly, until thickened, about 3 to 4
minutes. Remove from the heat and whisk in cottage cheese, Gruyere (or
Swiss), salt and pepper. Transfer sauce to a processor or blender and puree
until smooth. Spread 1/3 of sauce in prepared baking dish. Arrange
cauliflower over it and top with the remaining sauce. Sprinkle Parmesan and
crumbs on top. Can be made, up to this point, and stored in the fridge for
up to 1 day. Bake for 30 minutes or until golden brown and bubbly. This is
a good sauce for any veggie. CAL 100; FAT 3gr. Source: Recipe Rescue
Cookbook
Source from luhu.jp