This twist on a classic cauliflower cheese is brilliant as a speedy supper, or as a show-stopping side for a Sunday roast.
Serves: 4 as a side | Prep time: 20 minutes | Cooking time: 30 minutes
Ingredients
- 1 large cauliflower
- 100 g unsmoked bacon lardons/pancetta
- 1 tbsp sunflower oil
- 50 g (2 oz) butter
- 50 g (2 oz) plain flour
- 450 ml (¾ pint) milk (whole milk is best)
- 100 g (4 oz) mature cheddar cheese, grated
- ¼ tsp mace or paprika
- Salt and pepper
Method
- Place a large, round baking dish into the oven and preheat to 200°C (180°C fan)
- Remove the very outer leaves from the cauliflower, keeping the rest of the head intact. Place the entire head into a pan of boiling water, cover and cook for 15 minutes, until a fork easily pierces the surface.
- Meanwhile, in a deep non-stick pan, heat the oil and fry the bacon lardons/pancetta for 4-5 minutes over a medium heat, until beginning to crisp. Put aside onto a plate.
- Prepare the roux: In the same pan, melt the butter over a low heat and then add the flour. Cook over a low heat, stirring continuously, for 1 minute.
- Then, gradually add the milk. Stir continuously, allowing the sauce to become smooth after each addition of milk before adding more.
- Once all the milk has been added, increase the temperature slightly and continue to stir whilst the sauce thickens (about 5 minutes).
- Once thickened, add three quarters of the grated cheese and the cooked bacon lardons to the sauce and remove from the heat. Season with salt and pepper.
- Drain the cauliflower, place in the pre-heated baking dish and pour over the sauce. Finish with the remaining grated cheddar and sprinkle over the mace/paprika.
- Bake for 25-30 minutes, until brown on top.
- Allow to stand for a few minutes before serving.