This painfully simple cauliflower preparation is smothered in Mornay sauce, which itself is an adaptation of the classic French béchamel sauce. Mornay may sound intimidating to make, but I promise that it’s a nice way to ease yourself into the world of sauces. First you make béchamel, which involves whisking together butter, flour, and half-and-half until it’s just barely boiling. To turn this into Mornay, simply add in a touch of cream, an egg yolk, and some mozzarella and Parmesan cheese.

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