Cauliflower Mornay Crepes Food

COD, CAULIFLOWER & CHORIZO MORNAY

Steps:

• Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.
• Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.
• Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.

CAULIFLOWER MORNAY

Steps:

• Method Preheat oven to 200°C/180°C fan-forced. Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add milk, stirring until smooth. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has thickened. Remove from heat. Stir in 1/2 cup cheese. Season with salt and pepper. Pour half the sauce into a 6 cup-capacity ovenproof dish. Arrange cauliflower over mixture. Top with remaining sauce. Combine breadcrumbs and remaining cheese in a bowl. Sprinkle breadcrumb mixture over cauliflower mixture. Bake for 20 minutes or until golden. Serve.

HERBED SEAFOOD CREPES WITH MORNAY SAUCE

Steps:

• To Make Crepes:.
• In a mixing bowl, whisk together flour and salt.
• Add eggs and milk and whisk until smooth. Stir in butter and herbs.
• Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing.
• To Make Sauce:.
• In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken.
• In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
• Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated.
• To Assemble:.
• Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
• Repeat.
• Place plates under hot broiler until edges of crepes are starting to brown.
• Serve hot.

CAULIFLOWER MORNAY CREPES

Steps:

• Preheat oven to 350 degrees.
• Steam cauliflower until tender; drain thoroughly.
• Melt 2 Tbsp.
• butter; stir in flour until smooth.
• Add cream, milk and salt to roux and cook over low heat, stirring until thickened.
• Combine the cauliflower with cream sauce.
• Fill crepes; fold in half and place in shallow baking pan.
• Melt remaining tablespoon of butter and mix with bread crumbs and cheese.
• Sprinkle over crepes.
• Cook in oven about 15 to 20 minutes.

CAULIFLOWER AND BROCCOLI MORNAY

Steps:

• Preheat oven to 175°C.
• Blanch broccoli and cauliflower florets in boil water for a minute and then drain and refresh under cold water.
• Put into a small casserole dish (mine is 1 quart/1 litre).
• 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.
• Mix up the second 1/2 up of cheddar and mozzarella.
• 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.