- 50g finely grated parmesan cheese
- 50g ciabatta breadcrumbs
- A cauliflower
- 250g our own smoked streaky bacon
- 25g butter
- 50g plain flour
- 250ml milk (full-fat)
- 250g chestnut mushrooms
- A little English mustard powder
- 200g grated gruyère cheese
- 55ml double cream
- Ground nutmeg
- Salt and pepper
Trim the cauliflower into florets and boil for around ten minutes.
Begin the béchamel sauce by frying the smoked streaky bacon; stop before it becomes crispy and remove it but leave the fat that remains.
Chop and fry the mushrooms for up to three minutes in the bacon fat then take the pan off the heat.
Take a clean saucepan and melt in the butter and flour until a smooth sauce. Whisk in the milk little by little and add mustard powder, double cream and grated gruyère.
Also add salt and pepper once the cheese has melted and the sauce is thick and creamy, then the pre-cooked streaky bacon and mushrooms.
Heat oven to 180°C.
Cauliflower now cooked, place it into a casserole dish, add the sauce and a small amount of ground nutmeg.
Mix the ciabatta breadcrumbs and parmesan and dust onto the cauliflower mixture. Place in the oven until the mix is golden brown and bubbling.
This cauliflower cheese, improved by just a few tasty additions, is best served with crusty bread and fresh salad.