The resiny pine taste of juniper berries adds piquancy to the mild nutty cauliflower and lifts the egg’s low sulphurous notes. Enrobed in a creamy mornay sauce, this dish is warming autumn/winter comfort. I like to make this in individual cast iron skillets. The mornay sauce is made with Gruyere and a good teaspoon of hot mustard but any good cheese sauce would be fine.
Ingredients (serves 2 as a main or 4 as a side)
400 ml mornay sauce (cheese sauce)
280g cauliflower florets boiled until ‘el dente’ (cooked weight)
3 hard-boiled eggs, quartered
12 juniper berries
Nutmeg
Paprika
Method:
Before adding the mornay sauce:
Ingredients (serves 2 as a main or 4 as a side)
400 ml mornay sauce (cheese sauce)
280g cauliflower florets boiled until ‘el dente’ (cooked weight)
3 hard-boiled eggs, quartered
12 juniper berries
Nutmeg
Paprika
Method:
- Heat the oven to 180 C.
- Crush the juniper berries and chop fairly finely with a sharp knife.
- Arrange the cauliflower and egg quarters in a fairly shallow oven proof dish or skillet(s)
- Scatter the chopped juniper berries in and around the cauliflower and egg.
- Add a few gratings of fresh nutmeg
- Pour the mornay sauce over, sprinkle some paprika over the top.
- Bake for 20 minutes until bubbling and slightly browned.
Before adding the mornay sauce:
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