CAULIFLOWER MORNAY

Instructions

1. Cut the cooked cauliflower into four.
2. Reheat in a pan of hot salted water, or reheat in butter in a suitable pan.
3. Place in vegetable dish or on greased tray
4. Coat with 1⁄4 litre Mornay sauce (See below for recipe).
5. Sprinkle with grated cheese.
6. Brown under salamander and serve.
7. Mornay Sauce: Melt the butter in a thick bottomed pan.
8. Add the flour and mixing.
9. Cook for a few minutes over a gentle heat without colouring.
10. Remove from the heat to cool the roux.
11. Gradually add the warmed milk and stir till smooth.
12. Add the onion studded with a clove.
13. Allow to simmer for 30 minutes.
14. Remove the onion, pass through a conical strainer.
15. Return sauce back to the pan and return to heat, add het grated cheese and stir till melted.