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This is a very traditional English meal which is jazzed up to something more special with the addition of bacon and wholegrain mustard. This is best served on a dreary autumn day, when cauliflowers are at their cheapest and best, and the family wants cosy comfort food. Although nutritious this is not the ideal meal for those on a diet, and that is precisely its appeal. Serve with an indulgent pile of mashed potato, or a deliciously crisp baked potato. This recipe serves 4.
Ingredients
- 1 cauliflower, separated into florets
- 5 rashers of bacon
- 1.5 tsp Wholegrain mustard
- 450ml Milk
- 3 tbsp Flour
- 250g Grated mature cheddar cheese
Method
- Rinse the cauliflower florets under cold water, and steam for 20 minutes, or until cooked.
- While the cauliflower is steaming cut the bacon into bite-sized pieces, and place in a saucepan. Cook the bacon in it own fat for 5 minutes, or until it is thoroughly cooked. Remove the pan from the heat.
- Stir the flour into the bacon, until a ball is formed. Add a small portion of the milk and stir again. Repeat until ¾ of the milk have been used.
- Return the saucepan to the heat, and cook slowly over a low heat, stirring constantly. Bring to the boil and simmer for 5 minutes, all the time stirring constantly.
- Add the mustard and ¾ of the cheese to the sauce, and stir until it is well mixed.
- Add milk to the sauce as required to achieve the desired consistency.
- Place the cooked cauliflower into a casserole dish and pour the sauce over the top. Sprinkle the remaining grated cheese over the top, and place under the grill to brown off the cheese. Serve immediately, ensuring that everyone gets a portion of the cheesy top.