1 oz (25 g) butter
2 tbsps (30 ml) flour
15 fl oz (450 ml) milk
1 large cauliflower, broken into florets
1 tbsp oil
1 onion, finely chopped
3 rashers streaky bacon, derinded
3 oz (75 g) Cheshire cheese, grated
2 tbsps (30 ml) flour
15 fl oz (450 ml) milk
1 large cauliflower, broken into florets
1 tbsp oil
1 onion, finely chopped
3 rashers streaky bacon, derinded
3 oz (75 g) Cheshire cheese, grated
method
1. Heat the butter in a small pan over a gentle heat until foaming. Add the flour and cook, stirring constantly for 2 minutes. Add the milk and stir until blended. Simmer for 15 - 20 minutes.
2. Meanwhile, boil or steam the cauliflower for 15 - 20 minutes until just tender.
3. Heat the oil in a pan and fry the onion until golden. Grill the bacon until crisp. Chop.
4. Drain the cauliflower very well and put into a shallow ovenproof dish. Stir the onion and 2 oz (50 g) of the cheese into the white sauce. Stir well.
5. Pour over the cauliflower and top with the bacon and remaining cheese. Grill until golden.
2. Meanwhile, boil or steam the cauliflower for 15 - 20 minutes until just tender.
3. Heat the oil in a pan and fry the onion until golden. Grill the bacon until crisp. Chop.
4. Drain the cauliflower very well and put into a shallow ovenproof dish. Stir the onion and 2 oz (50 g) of the cheese into the white sauce. Stir well.
5. Pour over the cauliflower and top with the bacon and remaining cheese. Grill until golden.
serving amount
serves 4
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