Choufleur Et Choux Broccoli A La Mornay Gratinee
From jo_jo_ba 13 years ago
- 1 1/2 hours to make
- Serves 10
This is my mom's version of Julia Child's roasted cauliflower with mornay sauce, which is a major hit at our holiday dinners not only because it tastes great, but because it can be prepared way ahead of time and popped into the oven 30 minutes before dinner! Read more Serves 10 veggie lovers! See less
Ingredients
- 1 tbsp salt, for boiling water shopping list
- 1 large head broccoli, chopped into florets shopping list
- 1 large head cauliflower, chopped into florets shopping list
Sauce Mornay
- 1/4 cup salted butter shopping list
- 6 tbsp flour shopping list
- 2 cups evaporated milk, heated to a near boil shopping list
- 1 cup 1% milk, heated to a near boil shopping list
- 1/3 cup fresh-grated swiss cheese shopping list
- 1/3 cup fresh-grated Parmesan shopping list
- pinch nutmeg shopping list
- pinch cayenne shopping list
Assembly
- 3 tbsp panko bread crumbs shopping list
- 2 tbsp fresh-grated swiss cheese shopping list
- 2 tbsp melted butter, plus more for baking dish shopping list
How to make it
Blanching
- Bring a large pot of water to a boil and add salt.
- Add broccoli and cook 4 minutes, remove to an ice water bath to shock then drain completely.
- Add cauliflower to the water and cook 6 minutes. Remove to an ice water bath to shock and then drain completely.
Sauce Mornay
- Melt butter in a heavy-bottomed saucepan over low heat.
- Add flour and cook, stirring continuously, for 2-3 minutes (it should not colour). Remove from heat.
- Pour in hot milk all at once and immediately begin whisking vigorously, incorporating all of the roux from the sides, bottom and edges of the pan.
- Return to medium-low heat and stir until the sauce comes to a boil. Cook, stirring, 1 minute.
- Remove from heat and mix in the cheeses, nutmeg and cayenne until sauce is smooth.
Assembly
- Preheat oven to 375F and grease an 9 x 13 roasting casserole with butter.
- Spread 1/3 of the hot Mornay sauce on the bottom of the dish.
- Pour blanched vegetables on top of the sauce abd season with sea salt and black pepper to taste.
- Pour remaining sauce overtop in an even layer. Sprinkle with bread crumbs and cheese, then drizzle with melted butter *.
- When ready to bake, place in the upper third of the preheated oven and bake 35 minutes. Serve immediately.
Note:
- If preparing ahead of time, cover with waxed paper and refrigerate.
- Uncover and bake 5 minutes longer than stated, until hot and browned.
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