Chou-Fleur Mornay

Ingredients

Cauliflower : 400gm
Butter : 20 gm
Cheese : 50 gm.
Mornay Sauce : 250 ml.

(25 gm grated cheese & 1 egg yolk mix well in boiling 250 ml béchamel.)

Method
1. Trim the stem & remove the outer leaves.
2. Cut into bite size florets.
3. Cook in salted water for 20 min.
4. Place in greased dish.
5. Coat with Mornay sauce.
6. Sprinkle grated cheese & brown under salamander & serve.