Cauliflower & Broccoli Mornay
Recipe: #15036
October 23, 2014
Categories: Side Dishes, Cheese, Broccoli, Cauliflower, Sunday Dinner Oven Bake, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"DH requested a change from steaming the broccoli and cauliflower and suggested a cheese sauce. The following is what was created. As I didn't measure the ingredients except for the milk for the cheese sauce I have approximated what I used. When making sauce use a whisk. UPDATE - please feel free to incorporate other vegies we have included carrot and or mushrooms and if wanting a one pot meal some cooked shredded chicken also goes well."
Original is 4 servings
Ingredients
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- FOR CHEESE SAUCE
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Nutritional
- Serving Size: 1 (234.1 g)
- Calories 230.6
- Total Fat - 14.1 g
- Saturated Fat - 8.6 g
- Cholesterol - 41.3 mg
- Sodium - 416.6 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 2.6 g
- Sugars - 6.3 g
- Protein - 15.3 g
- Calcium - 468.5 mg
- Iron - 0.8 mg
- Vitamin C - 52.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 175°C.
Step 2
Blanch broccoli and cauliflower florets in boil water for a minute and then drain and refresh under cold water.
Step 3
Put into a small casserole dish (mine is 1 quart/1 litre).
Step 4
For the Cheese Sauce melt butter in a small pot over medium heat and then add flour and cook for 2 minutes and then add the warm milk and whisk, once all lumps are removed you can use a wooden spoon, cook till thicken and then take of the heat and add the 1/2 cup cheddar and stir till melted.
Step 5
Mix up the second 1/2 up of cheddar and mozzarella.
Step 6
Pour cheese sauce over the cauliflower and broccoli and then sprinkled the mixed cheeses over and put in the oven for about 20 minutes or until golden brown.
Tips
No special items needed.
1 Reviews
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