Perfect cauliflower cheese with bacon and mushrooms


  • green salad
  • 50g/2oz parmesan cheese, finely grated
  • 50g/2oz ciabatta breadcrumbs
  • salt and freshly ground black pepper
  • 55ml/2fl oz double cream
  • 200g/7oz gruyère cheese, grated
  • crusty bread
  • + 8 more ingredients
    • pinch ground nutmeg
    • pinch English mustard powder
    • 25g/1oz butter
    • 250g/9oz chestnut mushrooms, finely sliced
    • 250g/9oz smoked streaky bacon, cut into 1cm/½in strips
    • 250ml/9fl oz full-fat milk
    • 50g/2oz plain flour
    • 1 head cauliflower, trimmed and broken into florets

1. For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. 2. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set asid...

View full recipe at SpringPad


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