Creamy Cauliflower Cheese with Bacon and Mushrooms
Use the best of the seasonal ingredients in February - especially with the global shortage of courgettes and lettuce! Enjoy Cauliflower and Cheese, the best combination since Laurel and Hardy!!
• 1 head of Cauliflower broken into florets
• 275g smoked lardons
• 275 chestnut mushrooms - sliced
• 35g butter
• 70g plain flower
• 350ml milk
• 1/2 tsp English mustard powder
• 250g grated cheese - Gruyere if possible but Strong Cheddar will do
• 50ml double cream
• Salt and Pepper to taste
• 2 tbsp Parmesan cheese
1 Preheat the oven to 180c or start the campfire up!
2 Steam or boil the cauliflower florets until tender, set aside
3 Fry the lardons in a pan or dutch oven until coloured, then remove
4 Add the mushrooms to the lardon fat and cook until golden brown, then remove
5 Add the butter to the pan or dutch oven and melt, add the flour and stir for 1 minute. Gradually add the milk, stirring all the time, once the sauce has thickened stir in the mustard powder and cheese. Remove from the heat once the cheese has melted and stir in the cream.
6 Stir in the bacon and mushrooms, then season to taste
7 Combine the cauliflower and the sauce in an oven proof dish or in your dutch oven. Sprinkle over the Parmesan Cheese
8 Cook for 15 minutes