Nothing adds smoky, salty flavour quite like bacon. Although a long-time companion of eggs and toast at the breakfast table, it can be a magic ingredient in so many meals.
Ingredients
- 1 head cauliflower, cut into florets
- 2 bacon rashers, finely chopped
- 50g butter
- 1/4 cup (40g) plain flour
- 1 1/2 cups (375ml) milk
- 2 teaspoons Dijon mustard
- 1 cup (80g) coarsely grated cheddar
- 1/2 cup (45g) packaged breadcrumbs
Method
- Step 1Preheat oven to 180C. Cook the cauliflower in a large saucepan of boiling water for 5 minutes or until tender. Drain well and transfer to a 6-cup (1.5 litre) capacity baking dish.
- Step 2Meanwhile, cook the bacon in a medium frying pan over medium heat for 2 minutes or until crisp. Transfer to a plate lined with paper towel.
- Step 3Melt the butter in a medium saucepan over high heat. Add the flour and cook, stirring, for 2 minutes or until fl our becomes slightly grainy. Remove from heat and add the milk and mustard. Return to the heat and cook, whisking with a balloon whisk, for 5 minutes or until sauce boils and thickens. Remove from heat and add half the cheese. Stir until cheese melts and mixture is smooth.
- Step 4Pour the cheese sauce evenly over the cauliflower. Combine the remaining cheese, bacon and breadcrumbs in a bowl and scatter over the sauce mixture. Bake in oven for 15-20 minutes or until golden brown and heated through. Serve immediately.
Nutrition
1814 kj
Energy
29g
Fat Total
16g
Saturated Fat
18g
Protein
706.34mg
Sodium
10g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 as a side dish.
Tip: Add broccoli to the cauliflower and bacon gratin for more colour, and crumble blue cheese over the top – a perfect flavour match.
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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