These lightly-steamed vegetables coated in a white Cheddar Mornay sauce and baked under a crusty topping is an old standby of my good friend Andrew, and it's a wonderful way to use up broccoli or cauliflower that's gone a little past the peak of freshness. The use of white Cheddar cheese and whole wheat flour as well as the addition of lemon juice are slight departures from the classic Mornay sauce, but they definitely enhance the flavors of the vegetables — and the browned Parmesan-cornmeal-nut topping is worth licking off the plate.
This recipe makes quite a lot, but it can easily be halved using only the broccoli or the cauliflower.
|Recipe by Lisa Turner|
Published on October 19, 2007
Classic dish of lightly steamed vegetables baked in a Cheddar Mornay sauce and topped with a crunchy golden cornmeal and nut topping
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