Cauliflower cheese with smoky bacon recipe



  1. Start off with your smoked bacon. The texture of the bacon will balance the rest of the dish. The bacon needs to be crisp and, once done, will keep well in the vicinity of your stove as you prepare the other ingredients. Chop the bacon and fry over a gentle heat until it is golden brown.
  1. Meanwhile wash the cauliflower, divide into equal sized florets and add to a large saucepan of boiling water. Simmer for about eight minutes until cooked but with a bite. Drain through a colander and set the colander on the original saucepan, in a warm place to drain as you make your sauce.
  2. Heat the butter and, when it has melted, add the flour. Let this roux simmer for a minute or so to get a nuttiness. Add the milk gradually, stirring constantly so that the roux absorbs all the milk . In this way you should avoid lumps. When all the milk has been added let the sauce simmer for ten minutes to thicken.
  3. Meanwhile make your breadcrumbs. I used a small fork to scratch them off the crusty ends of a loaf.
  4. Add two thirds of the grated cheese to the thick béchamel sauce and stir until it is absorbed. Taste and season.
  5. Pour one third of the sauce into a warmed ovenproof dish. Add the cooked cauliflower and pour over the rest of the sauce. Sprinkle the breadcrumbs, the smoky bacon pieces and the remaining cheese over the surface of the dish and place under a medium grill for about five minutes to brown.