Smoky Cauliflower Supper recipe
information
375 Calories per portion
ingredients
1 medium cauliflower, cut into florets
25 g (1 oz) butter
1 small onion, chopped
25 g (1 oz) flour
300 ml (1/2 pint) fresh milk
salt and freshly ground black pepper
175 g (6 oz) Charnwood cheese, grated
1/2 teaspoon prepared English mustard
4 rashers streaky bacon, rinded and cut in half
1 rye crispbread, crushed
25 g (1 oz) butter
1 small onion, chopped
25 g (1 oz) flour
300 ml (1/2 pint) fresh milk
salt and freshly ground black pepper
175 g (6 oz) Charnwood cheese, grated
1/2 teaspoon prepared English mustard
4 rashers streaky bacon, rinded and cut in half
1 rye crispbread, crushed
method
1. Cook cauliflower in boiling salted water foi 10 minutes or until tender. Drain and place in a shallow ovenproof dish.
2. Melt butter in a pan, add the onion and fry until soft. Stir in the flour and milk and heat stirring continuously until the sauce thickens and boils. Cook for a minute. Season to taste. Remove pan from the heat add 150 g (5 oz) cheese and mustard and stir off heat until it has melted. Pour over cauliflower.
3. Stretch bacon pieces and roll up. Cook under a moderate grill until crisp.
4. Mix together the crispbread and remaining cheese. Sprinkle over the cauliflower and place under grill until bubbling and golden brown. Garnish with the bacon rolls to serve.
2. Melt butter in a pan, add the onion and fry until soft. Stir in the flour and milk and heat stirring continuously until the sauce thickens and boils. Cook for a minute. Season to taste. Remove pan from the heat add 150 g (5 oz) cheese and mustard and stir off heat until it has melted. Pour over cauliflower.
3. Stretch bacon pieces and roll up. Cook under a moderate grill until crisp.
4. Mix together the crispbread and remaining cheese. Sprinkle over the cauliflower and place under grill until bubbling and golden brown. Garnish with the bacon rolls to serve.
serving amount
serves 4
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