Easy, 45 mins, Serves 2 to 3 as main
This is classic comfort food, cauliflower cooked gently cooked to retain a little crunch, in a velvety, rich cheese sauce, grilled gratin-style and served with a topping of crispy bacon. Satisfying as a main meal served with a wedge of granarybread or alternatively as an accompaniment to other dishes.
Ingredients
- 1 Cauliflower
- 50g Butter
- 400ml Milk
- 1 Tspn Mustard Whole Grain
- 2 Tbs Cream Cheese
- 100g Mature Cheddar Cheese
- 50g Grated parmesan
- 1/4 Tspn Nutmeg
- 1/2 Tspn Black Pepper
- GRAIN TOPPING
- 4 Tbs Fresh Breadcrumbs
- 30g Mature Cheddar Cheese
- 1/4 Tspn Paprika
- 4 Bacon Rashers cut in half
- 2 Tbs Chopped Parsley
Instructions
- Prepare the cauliflower by removing any foliage and cutting into 4-5cm (1.5-2 inch) florets add these to boiling water
- Simmer for 5-6 minutes until just tender but not soft. Drain into a colander or sieve and set to one side.
- To make the sauce melt the butter in the sauté pan over a low to medium heat. Once hot stir in the flour and remove from the heat.
- Beat in the milk, a little at a time, until it is all incorporated
- Stir in the other sauce ingredients. Return to the heat and cook, stirring all the time until the sauce becomes thick and glossy.
- To make the gratin. In a small bowl, mix the breadcrumbs, cheese and the paprika together then set to one side.
- Stir the cooked cauliflower into the sauce and sprinkle over the breadcrumb mixture
- Place under a medium heat grill approximately 10cm (4 inch) away from the element and cook for 5-6 minutes until bubbly and brown.Whilst the gratin is cooking, grill or pan-fry the bacon until crisp
- Serve the gratin topped with the crispy rashers and a dusting of freshly chopped parsley
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