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.


  • 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
  • 4 Tbs Fresh Breadcrumbs
  • 30g Mature Cheddar Cheese
  • 1/4 Tspn Paprika
  • 4 Bacon Rashers cut in half
  • 2 Tbs Chopped Parsley


  1. Prepare the cauliflower by removing any foliage and cutting into 4-5cm (1.5-2 inch) florets add these to boiling water
  2. Simmer for 5-6 minutes until just tender but not soft. Drain into a colander or sieve and set to one side.
  3. 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.
  4. Beat in the milk, a little at a time, until it is all incorporated
  5. Stir in the other sauce ingredients. Return to the heat and cook, stirring all the time until the sauce becomes thick and glossy.
  6. To make the gratin. In a small bowl, mix the breadcrumbs, cheese and the paprika together then set to one side.
  7. Stir the cooked cauliflower into the sauce and sprinkle over the breadcrumb mixture
  8. 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
  9. Serve the gratin topped with the crispy rashers and a dusting of freshly chopped parsley

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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