Recipe Cauliflower and Egg Mornay with Juniper Berries

Morning Glory

Obsessive cook
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Maidstone, Kent, UK
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.

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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:
  1. Heat the oven to 180 C.
  2. Crush the juniper berries and chop fairly finely with a sharp knife.
  3. Arrange the cauliflower and egg quarters in a fairly shallow oven proof dish or skillet(s)
  4. Scatter the chopped juniper berries in and around the cauliflower and egg.
  5. Add a few gratings of fresh nutmeg
  6. Pour the mornay sauce over, sprinkle some paprika over the top.
  7. Bake for 20 minutes until bubbling and slightly browned.

Before adding the mornay sauce:
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