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Cauliflower Mornay (Chou-fleur Mornay)

ingredients

serves 10
1.5 kg cauliflower
2 juice of lemons
salt
800 ml Mornay Sauce
75 g grated Parmesan cheese
50 g melted butter
salt

method

1. Trim away the outer leaves, retaining some of the inner tender leaves; hollow out the stem to a depth of 2 cm, then wash in cold salted water.

2. Place into boiling salted water containing the lemon juice, reboil, skim and simmer for 8 minutes, keeping the cauliflower firm.

3. Drain well, coat with 800 ml Mornay Sauce, sprinkle with 75 g grated Parmesan cheese and 50 g melted butter and glaze under a salamander grill.

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