Cauliflower cheese is a Sunday roast favourite, and this recipe makes it even more delicious. This innovative version from The Hairy Bikers’ Great British Food Revival adds bacon to turn it into a delicious meal for four. When made as per their instructions, this dish should take less than 30 minutes to throw together before cooking.
Sharing the recipe online, BBC Food stated: “Cauliflower cheesewith a fantastic crunchy parmesan topping. The bacon and mushrooms make it hearty enough to work as a main course.”
Method
Boil the cauliflower florets in a large pot of salted water for roughly 10 minutes, or until they become just soft enough to pierce with a knife. Drain thoroughly and leave to cool slightly.
While the cauliflower is cooking, prepare the béchamel. Start by dry-frying the bacon strips in a skillet over medium heat until they’re browned but still soft. Transfer the bacon to a plate using a slotted spoon, leaving the rendered fat in the pan.
In the same pan, sauté the mushrooms in the reserved bacon fat for two to three minutes until they turn golden. Remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook briefly, whisking constantly to form a smooth roux. Gradually pour in the milk while whisking to prevent lumps. Once the mixture thickens, incorporate the mustard powder, grated cheese, and double cream. Stir continuously until the sauce becomes smooth and velvety. Season with salt and freshly ground black pepper, then gently mix in the cooked bacon and mushrooms.
Set the oven to 180C (160C for fan ovens) or Gas Mark four.
Arrange the cauliflower in a baking dish and evenly coat with the cheese sauce. Lightly dust the top with freshly grated nutmeg.
For the crust, combine ciabatta breadcrumbs and parmesan, then scatter over the dish. Bake for 15 minutes, or until the surface is crisp, golden, and bubbling at the edges.
