Cauliflower Cheese #3 recipe
information
Note: For a vegetarian version omit the pancetta.
Preparation time: 15 min, Cooking time: 20 min, Cals per serving: 364
ingredients
1 cauliflower, broken into florets
50 g (2 oz) butter
125 g (4 oz) pancetta, cubed
125 g (4 oz) baby button mushrooms, cleaned and halved
25 g (1 oz) plain flour
pinch of English mustard powder
pinch of cayenne pepper
300 ml (10 fl oz) milk
75 g (3 oz) mature cheddar, grated
1 tbsp chopped fresh parsley
2 tbsp natural dry white breadcrumbs
50 g (2 oz) butter
125 g (4 oz) pancetta, cubed
125 g (4 oz) baby button mushrooms, cleaned and halved
25 g (1 oz) plain flour
pinch of English mustard powder
pinch of cayenne pepper
300 ml (10 fl oz) milk
75 g (3 oz) mature cheddar, grated
1 tbsp chopped fresh parsley
2 tbsp natural dry white breadcrumbs
method
1. Preheat the grill to high. Cook the cauliflower in a pan of boiling salted water for 3 to 5 minutes, or until just tender. Drain.
2. While the cauliflower is cooking, melt 25 g (1 oz) of the butter in a frying pan. When bubbling add the pancetta and fry for 3 minutes. Reduce the heat and add the mushrooms, then cook for a further 2 minutes. Remove and drain on kitchen paper.
3. Melt the remaining butter in a pan. Add the flour, mustard and cayenne pepper to make a roux. Stir over a medium heat for 1 minute. Remove the pan from the heat and gradually stir in the milk.
4. Return the pan to the heat and stir until boiling, then reduce the heat and simmer for a further 2 minutes. Remove the pan from the heat and stir in 25 g (1 oz) of the cheddar and the parsley, then season to taste.
5. Mix together the cauliflower, pancetta and mushrooms and spoon into a shallow heatproof dish. Pour the sauce over and sprinkle with the remaining cheddar and breadcrumbs. Place under the grill until golden and bubbling. Serve straight away.
2. While the cauliflower is cooking, melt 25 g (1 oz) of the butter in a frying pan. When bubbling add the pancetta and fry for 3 minutes. Reduce the heat and add the mushrooms, then cook for a further 2 minutes. Remove and drain on kitchen paper.
3. Melt the remaining butter in a pan. Add the flour, mustard and cayenne pepper to make a roux. Stir over a medium heat for 1 minute. Remove the pan from the heat and gradually stir in the milk.
4. Return the pan to the heat and stir until boiling, then reduce the heat and simmer for a further 2 minutes. Remove the pan from the heat and stir in 25 g (1 oz) of the cheddar and the parsley, then season to taste.
5. Mix together the cauliflower, pancetta and mushrooms and spoon into a shallow heatproof dish. Pour the sauce over and sprinkle with the remaining cheddar and breadcrumbs. Place under the grill until golden and bubbling. Serve straight away.
serving amount
serves: 4
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