For those put off by tinned tuna, this mornay is a winner, with a roast chook from the supermarket, cauliflower florets and, of course, plenty of cheese on top.






Skill level

Average: 3.2 (262 votes)


  • 2 whole cauliflowers, broken into florets
  • extra-virgin olive oil, for drizzling
  • salt and black pepper, to taste
  • 100 g butter
  • 2 large brown onions, thinly sliced
  • 35 g (¼ cup) plain flour
  • 500 ml (2 cups) milk
  • 200 g (2 cups) grated tasty cheese, plus extra to scatter on top
  • 1 supermarket roast chicken, meat shredded
  • 130 g (1 cup) frozen peas, thawed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 240°C. Place the cauliflower in a large rectangular baking dish, drizzle with a little oil and season with a little salt. Roast for 30 minutes or until tender and golden.
  2. Meanwhile, place a saucepan over medium heat. Add half the butter and fry the onions until browned. Add the remaining butter and the flour and stir for about 3 minutes to form a blonde roux. Stirring continuously, add the milk a little at a time to form a thin sauce, then stir through the cheese until melted. Season to taste.
  3. Heat the oven grill to high.
  4. Scatter the roasted cauliflower with the shredded chicken and peas, then pour over the mornay sauce. Sprinkle with the extra cheese and cook under the hot grill for about 10 minutes or until golden and bubbling.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.